Skip to main content
Main

Cheese Omelet

A fluffy omelet made with eggs, sweet milk, cheese, butter, and salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
Jump to recipe ↓

Why it works: Milk and butter 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 ↓

Cheese Omelet

Ingredients

Directions

Make the egg mixture

  1. Beat the egg whites until stiff.

  2. Beat the yolks.

  3. Add the egg whites and sweet milk. Mix well.

Cook and serve

  1. Heat the butter in a frying pan until very hot.

  2. Pour the egg mixture into the pan.

  3. Fry until set.

  4. Sprinkle with salt and grated cheese.

  5. Fold the omelet.

  6. 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. Milk + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

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

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

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

  3. Milk + cheesetop 10% of all pairs
    Smell alikemoderate
    Cooked together4,426 recipes

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

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

    Shared aroma: decanal (soap, orange peel).

  5. Egg + milktop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 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
Whipped whites give the omelet its light, airy structure, while the yolks add richness and set firm when cooked.
Sweet milk
Adds moisture and softness, keeping the omelet tender rather than dry.
Grated cheese
Melts into the folded omelet, adding flavour and richness.
Butter
Fat in the hot pan browns the surface and keeps the omelet from sticking.

The step that matters

Adding the egg whites and milk, then cooking in very hot butter. Whipped whites hold air that gives lift, and overbeating or letting them deflate before cooking makes the omelet flat and tough. A very hot pan sets the eggs quickly on the surface so they stay tender inside rather than drying out.

“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.

You might also like

Macaroni and CheeseMacaroni and Cheese102 recipesCheese MakingCheese Making50 recipesCheese FrittersCheese Fritters34 recipesRice and Cheese CasseroleRice and Cheese Casserole23 recipes