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Cheese Omelet

A quick egg dish with cream and Parmesan cheese, seasoned with pepper and sea salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Parmesan cheese and pepper 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 ↓

Cheese Omelet

Ingredients

Directions

Prepare the filling

  1. Beat the eggs thoroughly.

  2. Add cream, cheese, pepper, and salt to the eggs.

Cook and serve

  1. Heat a greased omelet pan over medium heat.

  2. Pour the egg mixture into the pan and stir until half set.

  3. Fold the omelet and cook until lightly browned.

  4. Serve immediately.

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. Parmesan cheese + peppertop 14% of all pairs
    Smell alikemoderate
    Cooked together5,322 recipes

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

  2. Cream + parmesan cheesetop 17% of all pairs
    Smell alikelow
    Cooked together1,566 recipes

    Shared aroma: gamma-decalactone (peach, creamy).

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

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

  4. Cream + peppertop 23% of all pairs
    Smell alikelow
    Cooked together21,449 recipes

    Shared aroma: acetic acid (sour, vinegar).

  5. Egg + creamtop 24% of all pairs
    Smell alikelow
    Cooked together42,166 recipes

    Shared aroma: acetic acid (sour, vinegar).

Cream and pepper barely smell alike, yet cooks put them together in 21,449 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 a delicate structure as they cook, forming the body of the omelette.
Cream
Adds moisture and softness, keeping the omelette tender rather than dry.
Parmesan cheese
Adds savory flavor and some richness, and melts slightly into the eggs.

The step that matters

Stir until half set, then fold. Stirring until the eggs are partly set creates small curds for a tender texture. Folding too early or cooking too long over heat makes the omelette tough and dry.

“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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