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Vegetable Omelet

A baked omelet made with chopped vegetables, eggs, salt, and pepper.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Pepper and egg are a kitchen classic. They rank in the top 33% of all ingredient pairs, and cooks put them together in 50,580 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Vegetable Omelet

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. Beat the eggs in a bowl and season with salt and pepper.

  3. Stir in the chopped vegetables.

Cook

  1. Pour the mixture into a hot, greased skillet.

  2. Cook until the edges set, then fold the omelet.

  3. Transfer to the oven to finish cooking if needed.

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. Pepper + eggtop 33% of all pairs
    Smell alikelow
    Cooked together50,580 recipes

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

Pepper and egg barely smell alike, yet cooks put them together in 50,580 recipes: they work on texture and structure more than aroma.

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, holding it together.
Assorted vegetables
Add moisture, flavour and texture to the eggs.

The step that matters

Cook until the edges set, then fold the omelet. Eggs set quickly with heat, so cooking past a set, tender state can make them dry and rubbery. Folding while the centre is still slightly moist keeps the omelet soft and prevents it from cracking.

“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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