Name: Baked Sicilian Frittata
Ingredients: 5 medium red potatoes, peeled and sliced; ¼ cup olive oil; 1 cup chopped onion; ¼ cup chopped green pepper; 3 cloves garlic, minced; 4 cups frozen chopped broccoli; 12 eggs, beaten; ¾ cup grated parmesan cheese; ½ cup water; 1 t. dried basil; ½ t. salt; ½ t. pepper; 1½ cups shredded jack cheese

Why it works: Onion and garlic match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 29,058 recipes. Both carry furaneol, which smells caramel, strawberry. The science ↓

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.

Onion + garlictop 1% of all pairs

Smell alikestrong

Cooked together29,058 recipes

Shared aroma: furaneol (caramel, strawberry).
Garlic + broccolitop 1% of all pairs

Smell alikestrong

Cooked together2,072 recipes

Shared aroma: linalool (floral, citrus).
Olive + garlictop 2% of all pairs

Smell alikemoderate

Cooked together25,665 recipes

Shared aroma: linalool (floral, citrus).
Potato + oniontop 3% of all pairs

Smell alikemoderate

Cooked together9,023 recipes

Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).
Potato + garlictop 4% of all pairs

Smell alikemoderate

Cooked together4,517 recipes

Shared aroma: furaneol (caramel, strawberry).

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

What each ingredient does

Eggs: Set into a custard that holds the frittata together when baked.
Potatoes: Add body and starch so the frittata is hearty rather than just egg.
Parmesan cheese: Adds savory, salty flavor and helps the surface brown as it bakes.
Jack cheese: Melts into the top layer, adding richness and stretch.
Broccoli: Adds green vegetable bulk and moisture to the filling.
Onion: Softens and turns sweet as it cooks, building the base flavor.

The step that matters

Bake until set. Eggs set as their proteins coagulate with heat. Pulling the frittata too early leaves it runny in the centre, while overbaking makes it dry and rubbery.

Swap the clove

How well each one fits the dish's main ingredients (potato, olive, onion, pepper, garlic, broccoli, egg):

Parsleyfits better
Thymefits better
Capersfits better
Clovethe original

Fit is the average pairing score against potato, olive, onion, pepper, garlic, broccoli, egg. 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.

Ingredient	Portion assumed	kcal
Potato	1 medium (173g) baked	161
Olive Oil	1 tbsp (14g)	119
Cheese	1 oz (28g) cheddar	113
Parmesan Cheese	1 oz (28g)	110
Egg	1 large egg (50g)	78
Broccoli	1 cup chopped (156g)	55
Onion	1 medium (110g)	44
Bell Pepper	1 medium (119g)	31
Black Pepper	1 tsp ground (2.3g)	6
Garlic	1 clove (3g)	4
Basil	5 leaves fresh (2.5g)	1
Salt	1 tsp (6g)	0
Water	not in our table	0

Baked Sicilian Frittata