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Omelette Au Parmesan

A simple omelette flavored with Parmesan cheese.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Pepper and parmesan cheese are a kitchen classic. They rank in the top 14% of all ingredient pairs, and cooks put them together in 5,322 recipes. Both carry ethyl 2-methylbutyrate, which smells fruity, apple. The science ↓

Omelette Au Parmesan

Ingredients

Directions

  1. Beat the eggs with salt and pepper.

  2. Stir in the grated Parmesan cheese.

  3. Fry the mixture in a pan until light in color.

  4. Serve with additional grated Parmesan sprinkled on top.

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. Pepper + parmesan cheesetop 14% of all pairs
    Smell alikemoderate
    Cooked together5,322 recipes

    Shared aroma: ethyl 2-methylbutyrate (fruity, apple).

  2. Egg + parmesan cheesetop 18% of all pairs
    Smell alikemoderate
    Cooked together3,368 recipes

    Shared aroma: 1-octen-3-ol (mushroom, earthy).

  3. Egg + peppertop 33% of all pairs
    Smell alikelow
    Cooked together50,580 recipes

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

Egg and pepper barely smell alike, yet cooks put them together in 50,580 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Eggs
Set into the structure of the omelette as they cook, holding it together.
Parmesan cheese
Adds savory, salty flavor and a little browning as it melts and toasts in the pan.

The step that matters

Fry the mixture in a pan until light in color. Cooking over heat that is too high can brown or toughen the eggs quickly, while gentle heat keeps them tender. Stop once the eggs have just set so they stay soft and moist.

“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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