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Vegetable Omelet

A cooked egg dish mixed with mashed vegetables and butter.

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

Vegetable Omelet

Ingredients

Directions

Prepare

  1. Mash the ready-dressed vegetables with milk, cream, or gravy, and season to taste.

  2. Beat the eggs until very light.

Cook the omelet

  1. Heat a frying pan and add the butter.

  2. Pour the beaten eggs into the pan.

  3. Spread the vegetable puree on top of the eggs.

  4. When hot, fold the omelet and serve.

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

    Shared aroma: decanal (soap, orange peel).

  3. Milk + eggtop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

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

  4. Cucumber + eggtop 23% of all pairs
    Smell alikemoderate
    Cooked together2,346 recipes

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

  5. Cucumber + buttertop 24% of all pairs
    Smell alikemoderate
    Cooked together2,185 recipes

    Shared aroma: 2,6-nonadienal (cucumber, green).

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

What each ingredient does

Eggs
Beaten eggs set in the pan to form the body of the omelet.
Ready-dressed vegetables
Mashed into a puree that adds moisture and flavor filling inside the omelet.
Milk, cream, or gravy
Loosens the vegetables into a spreadable puree and adds moisture and richness.
Butter
Greases the pan and adds fat for flavor and to keep the eggs from sticking.

The step that matters

Pour the beaten eggs into the pan. Eggs cook quickly once they hit a hot pan and turn tough if overheated, so the heat should be moderate. Filling is spread only after the eggs have begun to set, so the omelet folds cleanly without tearing.

Swap the cucumber

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

  1. Potatofits better
  2. Asparagusfits better
  3. Chivefits better
  4. Cucumberthe original

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