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Parsley Omelette

A simple omelette flavored with minced parsley.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Why it works: Egg and parsley are a kitchen classic. They rank in the top 21% of all ingredient pairs, and cooks put them together in 18,765 recipes. Both carry 2,4-decadienal, which smells seaweed. The science ↓

Parsley Omelette

Ingredients

Directions

Prepare

  1. Crack the eggs into a bowl and beat them well.

  2. Add the minced parsley and mix until combined.

  3. Heat a non-stick skillet over medium heat.

Cook and serve

  1. Pour the egg mixture into the skillet and cook until the edges set.

  2. Gently lift the edges with a spatula and let the uncooked egg flow underneath.

  3. Once the omelette is mostly set, fold it in half 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. Egg + parsleytop 21% of all pairs
    Smell alikemoderate
    Cooked together18,765 recipes

    Shared aroma: 2,4-decadienal (seaweed).

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

What each ingredient does

Eggs
Set into a delicate structure when heated, forming the body of the omelette.
Minced parsley
Adds fresh, herbal aroma and flavour throughout the eggs.

The step that matters

Lifting the edges and letting uncooked egg flow underneath. Egg proteins set as they heat, so moving liquid egg to the hot pan lets it cook evenly. Stopping before the top is fully set keeps the omelette tender rather than dry and rubbery.

“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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