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Cheese Omelet

A quick egg dish cooked with Parmesan cheese and salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Parmesan cheese and cheese match in chemistry and in kitchens. They rank in the top 3% of all ingredient pairs, and cooks put them together in 1,041 recipes. Both carry ethyl 2-methylbutyrate, which smells fruity, apple. The science ↓

Cheese Omelet

Ingredients

Directions

  1. Beat the eggs in a bowl until well mixed.

  2. Add 1 tablespoon of grated Parmesan cheese and mix well.

  3. Heat a pan over high heat and pour in the egg mixture.

  4. As the center firms up, tilt the pan and shape the omelet for easy folding.

  5. Just before folding, add a little salt and more cheese.

  6. When slightly browned, hold a platter against the edge of the pan and turn the omelet out onto the hot dish.

  7. Grate a little cheese over the omelet before serving.

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 + cheesetop 3% of all pairs
    Smell alikestrong
    Cooked together1,041 recipes

    Shared aroma: ethyl 2-methylbutyrate (fruity, apple).

  2. Egg + parmesan cheesetop 18% of all pairs
    Smell alikemoderate
    Cooked together3,368 recipes

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

  3. Egg + cheesetop 28% of all pairs
    Smell alikemoderate
    Cooked together6,253 recipes

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

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 omelet.
Parmesan cheese
Adds savory flavor and richness, and melts slightly into the eggs.

The step that matters

Shaping the omelet as the center firms up. Eggs cook quickly over high heat. If the pan is tilted and the omelet shaped only after the centre has set, the top can overcook and brown unevenly, making it hard to fold cleanly. Shaping while the centre is still just firming keeps the omelet tender and foldable.

“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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