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Cheese Omelet

A quick egg and cheese dish cooked in a skillet and topped with extra grated cheese.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 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

Prepare the filling

  1. Beat the eggs in a bowl.

  2. Add the milk and grated cheese to the eggs.

  3. Mix well and fold in a little more cheese.

Cook and serve

  1. Pour the mixture into a hot skillet and cook until set.

  2. Transfer to a hot dish and grate additional cheese over the top 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 into a tender structure as they cook, forming the body of the omelette.
Milk
Adds moisture that turns to steam, keeping the eggs soft and light rather than dense.
Grated cheese
Melts into the eggs, adding fat, richness and savory flavor.

The step that matters

Pour into a hot skillet and cook until set. Egg proteins coagulate quickly over steady heat. If the pan is too hot or cooking runs too long, the eggs turn tough and rubbery, and the cheese can scorch. Stop cooking once the surface is just set.

“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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