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Cheese Omelet

A simple egg dish with grated cheese folded into beaten eggs and cooked in a hot dish.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Milk and cheese are a kitchen classic. They rank in the top 10% of all ingredient pairs, and cooks put them together in 4,426 recipes. Both carry delta-dodecalactone, which smells sweet, creamy. The science ↓

Cheese Omelet

Ingredients

Directions

  1. Beat the eggs in a bowl.

  2. Add the milk and a tablespoon of grated cheese to the eggs.

  3. Fold in a little more grated cheese.

  4. Pour the mixture into a hot dish.

  5. Grate additional cheese over the omelet before serving.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Milk + cheesetop 10% of all pairs
    Smell alikemoderate
    Cooked together4,426 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

  2. Egg + milktop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

    Shared aroma: 2-nonenal (fatty, green).

  3. Egg + cheesetop 28% of all pairs
    Smell alikemoderate
    Cooked together6,253 recipes

    Shared aroma: 2-nonenal (fatty, green).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Eggs
Set when heated, providing the structure that holds the omelet together.
Milk
Adds moisture, keeping the omelet softer and more tender as the eggs set.
Grated cheese
Adds fat and savoury flavour, and melts into the eggs for richness.

The step that matters

Pour the mixture into a hot dish.. Egg proteins set quickly when they meet heat. If the dish is hot enough to set the eggs on contact, the omelet stays tender; if it is too hot, the underside cooks and toughens or browns before the top sets.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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