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Cheese Omelette

A quick egg and cheese dish cooked in butter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Cheese and butter are a kitchen classic. They rank in the top 8% of all ingredient pairs, and cooks put them together in 7,962 recipes. Both carry delta-dodecalactone, which smells sweet, creamy. The science ↓

Cheese Omelette

Ingredients

Directions

Prepare

  1. In a bowl, beat the eggs with a pinch of salt.

  2. Heat butter in a skillet over medium heat.

Cook the omelette

  1. Pour in the eggs and cook until they begin to thicken.

  2. Sprinkle the grated cheese over the eggs.

  3. Fold the omelette in half and cook until the cheese melts.

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. Cheese + buttertop 8% of all pairs
    Smell alikemoderate
    Cooked together7,962 recipes

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

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

    Shared aroma: decanal (soap, orange peel).

  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 heat, forming the body of the omelette.
Grated cheese
Melts into the eggs, adding richness and a savory flavor.
Butter
Adds fat for frying, giving flavor and helping prevent sticking.

The step that matters

Pour in the eggs and cook until they begin to thicken. Cooking over medium heat and stopping while the eggs are still slightly moist keeps the omelette tender. Overcooking squeezes out moisture and makes the eggs rubbery 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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