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Cheese Omelet

A simple egg dish with grated cheese, cooked in a skillet.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Milk and cheese are a kitchen classic. They rank in the top 10% of all ingredient pairs, and cooks put them together in 4,426 recipes. Both carry delta-dodecalactone, which smells sweet, creamy. The science ↓

Cheese Omelet

Ingredients

Directions

Make the omelet

  1. Beat the eggs in a bowl.

  2. Add the milk and a tablespoon of grated cheese to the eggs.

  3. Fold in a little more grated cheese.

  4. Pour the mixture into a hot skillet and cook until set.

Serve

  1. Transfer to a hot dish and grate a little cheese over the top before serving.

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

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

  2. Egg + milktop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

    Shared aroma: 2-nonenal (fatty, green).

  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 cook, forming the body of the omelet.
Milk
Adds moisture, keeping the beaten eggs softer and more tender once cooked.
Grated cheese
Melts into the eggs, adding richness and savory flavor.

The step that matters

Cook until set in a hot skillet. Eggs cooked over too high heat toughen and turn rubbery, while gentle, steady heat keeps the omelet tender. Pouring into a hot pan lets the surface set quickly, so the omelet is cooked through without overbrowning.

“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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