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Tomato Omelet

A tomato and mushroom omelet cooked with butter, onions, and seasonings.

From an old cookbook · modernised transcription
By Norton, Caroline Trask · From a historical cookbook (Internet Archive) · 11 ingredients
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Why it works: Butter and milk 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 ↓

Tomato Omelet

Ingredients

Directions

Make the tomato sauce

  1. Melt two tablespoonfuls of butter.

  2. Cook one tablespoonful of finely chopped onion and a slice of red or green pepper chopped finely in the melted butter.

  3. Add one cup of tomatoes and cook until the mixture has evaporated.

  4. Add a tablespoonful of sliced cooked mushrooms.

  5. Season with one-fourth teaspoonful of salt and a little pepper.

Make and serve the omelet

  1. Beat four eggs and add four tablespoonfuls of milk, a little salt and pepper.

  2. Put one tablespoonful of butter in an omelet pan and cook the egg mixture.

  3. Surround the cooked omelet with the tomato sauce.

Nutrition, whole recipe (rough)

416Calories
19 gProtein
25 gFat
31 gCarbs
What these numbers assume: 8 portions
IngredientPortion assumedkcal
Milk1 cup (244ml) whole149
Butter1 tbsp (14g)102
Egg1 large egg (50g)78
Onion1 medium (110g)44
Tomato1 medium (123g)22
Mushroom1/2 cup sliced (35g)15
Black Pepper1 tsp ground (2.3g)6
Salt1 tsp (6g)0

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

By Norton, Caroline Trask. 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. See the original page.

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. Butter + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

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

  2. Tomato + mushroomtop 7% of all pairs
    Smell alikemoderate
    Cooked together2,719 recipes

    Shared aroma: 1-octen-3-one (mushroom, metallic).

  3. Butter + mushroomtop 7% of all pairs
    Smell alikemoderate
    Cooked together12,525 recipes

    Shared aroma: trans-2-decenal (waxy, orange).

  4. Tomato + peppertop 7% of all pairs
    Smell alikemoderate
    Cooked together17,923 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  5. Onion + tomatotop 8% of all pairs
    Smell alikemoderate
    Cooked together20,633 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

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 it together.
Milk
Adds moisture and softness to the eggs, keeping the omelet tender.
Tomatoes
Provide moisture and acidity, forming the sauce that surrounds the omelet.
Butter
Adds richness and helps keep the omelet from sticking in the pan.
Onion
Adds savoury aroma and sweetness as it cooks in the butter.
Mushrooms
Add earthy flavour and texture to the tomato sauce.

The step that matters

Cooking the tomato mixture until it evaporates. Cooking off the tomato's liquid thickens the sauce; if it is left wet, the sauce will be thin and watery when it is spooned around the omelet.

Swap the onion

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

  1. Capsicumfits better
  2. Potatofits better
  3. Asparagusfits better
  4. Onionthe original

Fit is the average pairing score against butter, tomato, milk, mushroom, egg, pepper. 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.

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