Skip to main content
Main

Omelet with Onions and Parsley

A simple omelet flavored with sautéed onions and parsley.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
Jump to recipe ↓

Why it works: Milk and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 81,283 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

Omelet with Onions and Parsley

Ingredients

Directions

Prepare the filling

  1. Slice the onion as thin as possible.

  2. Fry the onion in a small frying pan with lard, covered to prevent browning.

  3. Mix the eggs, milk, salt, and parsley in a bowl.

Cook and serve

  1. Grease the omelet pan with butter and pour in the egg mixture.

  2. Drain the cooked onion and sprinkle it over the omelet.

  3. Shake the pan to keep the omelet loose from the edges.

  4. When nearly set, roll the omelet and serve with the smooth side up.

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 + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  2. Onion + parsleytop 9% of all pairs
    Smell alikemoderate
    Cooked together25,843 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  3. Onion + buttertop 15% of all pairs
    Smell alikemoderate
    Cooked together42,912 recipes

    Shared aroma: decanal (soap, orange peel).

  4. Parsley + buttertop 15% of all pairs
    Smell alikemoderate
    Cooked together28,563 recipes

    Shared aroma: trans-2-hexenal (green, leafy).

  5. Egg + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

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 omelet as they cook, holding the filling together.
Milk
Adds moisture, keeping the eggs tender and soft rather than dry.
Onion
Adds savory sweetness and aroma once softened in the fat.
Lard
Fat for frying the onion, carrying flavor and keeping it from sticking.
Butter
Greases the omelet pan, adding richness and helping the omelet release.

The step that matters

Shaking the pan while the eggs set. Keeping the egg mixture moving loosens it from the edges so it cooks evenly and does not stick or brown too hard. Rolling only once it is nearly set keeps the omelet tender rather than dry and tough.

Swap the onion

How well each one fits the dish's main ingredients (parsley, egg, milk, butter):

  1. Potatofits better
  2. Chivefits better
  3. Shallotfits better
  4. Onionthe original

Fit is the average pairing score against parsley, egg, milk, butter. Candidates are from the same food group and used in at least 100 recipes.

“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.

You might also like

Tomato SoupTomato Soup526 recipesBrown BreadBrown Bread461 recipesMutton BrothMutton Broth292 recipesYorkshire PuddingYorkshire Pudding264 recipes