Skip to main content
Main

Omelet with Cheese

A simple omelet folded with grated Parmesan cheese.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
Jump to recipe ↓

Why it works: Parmesan cheese and butter are a kitchen classic. They rank in the top 9% of all ingredient pairs, and cooks put them together in 4,163 recipes. Both carry guaiacol, which smells smoky, sweet. The science ↓

Omelet with Cheese

Ingredients

Directions

  1. Prepare a plain omelet according to your preferred method.

  2. While the omelet is cooking, stir in the grated Parmesan cheese.

  3. Finish cooking the omelet until set and 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. Parmesan cheese + buttertop 9% of all pairs
    Smell alikemoderate
    Cooked together4,163 recipes

    Shared aroma: guaiacol (smoky, sweet).

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

    Shared aroma: decanal (soap, orange peel).

  3. Parmesan cheese + eggtop 18% of all pairs
    Smell alikemoderate
    Cooked together3,368 recipes

    Shared aroma: 1-octen-3-ol (mushroom, earthy).

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.
Parmesan cheese
Adds savory, salty flavor and melts into the omelet.

The step that matters

Stirring in the Parmesan while the omelet cooks. Cheese added while the eggs are still partly liquid spreads through them and melts evenly. Added too late, it stays in clumps on the surface and the omelet may be overcooked before it melts.

“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