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Bacon Cheese Omelet

A quick omelette with bacon and cheese, cooked in butter.

From the Wikibooks Cookbook · 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 ↓

Bacon Cheese Omelet

Serves 1

Ingredients

Directions

Prepare

  1. Cut or break bacon into 1‑inch pieces. Cut or break slices of cheese into 1‑inch wide strips.

  2. Melt the butter in a pan over high heat. Ensure the pan is evenly covered in butter. When half the butter is melted, turn the heat to medium.

  3. Beat or whisk eggs until evenly colored.

Make the omelette

  1. Pour in the eggs, and rotate the pan so that the egg covers the entire surface of the pan. Continue rotating until the edges become thick.

  2. Use a spatula to lift the side of the now cooked egg, allowing the remaining liquid egg from the centre to flow underneath the pan and start cooking. Continue rotating the pan and move the spatula to adjacent areas until most of the liquid egg is cooked.

Fill and serve

  1. Lay the cheese down one side of the centre of the omelette. Place the bacon on top of the cheese.

  2. Carefully flip the side with no ingredients over the top of the bacon and cheese side, so you now have a semi‑circle omelette. Turn to low heat until cheese has melted. Serve.

Nutrition, whole recipe (rough)

336Calories
16 gProtein
29 gFat
1 gCarbs
What these numbers assume: 4 portions
IngredientPortion assumedkcal
Cheese1 oz (28g) cheddar113
Butter1 tbsp (14g)102
Egg1 large egg (50g)78
Bacon1 slice cooked (8g)43

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Wikibooks Cookbook.

Steps grouped into stages for easier reading; the method is the source's own.

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 the structure of the omelette as they cook, holding the filling together.
American cheese
Melts into a creamy layer that binds the omelette and adds richness.
Bacon
Adds salty, savoury flavour and a crisp-chewy contrast to the soft egg.
Butter
Coats the pan to prevent sticking and adds richness and browning flavour.

The step that matters

Keep the heat moderate when the eggs go in. Eggs turn tough and rubbery when cooked too fast at high heat. Moving the pan and lifting the edges lets the liquid egg cook gently and evenly.

“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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