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Lunch Omelet

A baked omelet with cooked meat, crackers, potatoes, milk, butter, eggs, pepper, and sea salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 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 ↓

Lunch Omelet

serves six

Ingredients

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare

  1. Preheat the oven to 350°F (175°C).

  2. In a bowl, mix the cooked meat, rolled crackers, chopped raw potatoes, milk, butter, pepper, and sea salt.

  3. Pour the mixture into a baking dish.

Bake and serve

  1. Bake for 30 minutes.

  2. Beat one egg separately and pour it over the omelet five minutes before it is done.

  3. Bake for an additional 5 minutes.

  4. Serve in the same dish; this recipe serves six.

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. Potato + peppertop 9% of all pairs
    Smell alikemoderate
    Cooked together8,305 recipes

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

  3. Potato + milktop 9% of all pairs
    Smell alikemoderate
    Cooked together3,611 recipes

    Shared aroma: (e,z)-2,6-nonadienal (cucumber, melon).

  4. Potato + buttertop 13% of all pairs
    Smell alikemoderate
    Cooked together6,456 recipes

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

  5. Meat + potatotop 14% of all pairs
    Smell alikemoderate
    Cooked together786 recipes

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

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

What each ingredient does

Eggs
Bind the mixture and set into a tender, custard-like omelet as they cook.
Cooked meat
Provides the savory, protein-rich body of the dish.
Raw potatoes
Cook through in the oven, adding starch for body and a soft texture.
Rolled crackers
Absorb liquid and add structure, helping the mixture hold together.
Milk
Adds moisture and creaminess, helping the eggs set softly.
Butter
Adds fat for richness and flavour.

The step that matters

Adding the beaten egg near the end. Pouring the egg on too early lets it cook longer and can dry out or toughen the top. Adding it five minutes before the end lets it set just as the dish finishes baking.

Swap the potato

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

  1. Potatothe original
  2. Capsicumfits about as well
  3. Asparagusfits about as well
  4. Leekfits less well

Fit is the average pairing score against meat, milk, butter, 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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