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Cheese Omelet

An egg and cheese mixture cooked in butter and finished under a broiler.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Butter and milk 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 ↓

Cheese Omelet

Ingredients

Directions

Prepare the cheese mixture

  1. Cream the cheese until soft.

  2. Add milk to the cheese.

Make the egg mixture

  1. Beat the egg yolks well.

  2. Fold in the stiffly beaten egg whites.

  3. Combine the cheese mixture with the egg mixture gently.

Cook and serve

  1. Heat a little butter in an iron skillet until hot.

  2. Pour the omelet mixture into the skillet.

  3. Cook until brown.

  4. Place under the broiler until slightly dried out on top.

  5. Carefully turn the omelet.

  6. Serve on a hot platter, seasoned with salt, pepper, and additional butter.

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. Butter + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

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

  2. Butter + cheesetop 8% of all pairs
    Smell alikemoderate
    Cooked together7,962 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

  3. Milk + cheesetop 10% of all pairs
    Smell alikemoderate
    Cooked together4,426 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

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

    Shared aroma: decanal (soap, orange peel).

  5. Cheese + peppertop 18% of all pairs
    Smell alikemoderate
    Cooked together7,861 recipes

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

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

What each ingredient does

Eggs
Egg whites trap air for lift, while the yolks add richness and set the omelet's structure.
Butter
Melted into the hot skillet, it adds richness and helps brown the omelet's surface.
Cheese
Melts through the egg mixture, adding flavor, richness and a creamy texture.
Milk
Adds moisture to the cheese mixture, keeping the omelet tender.

The step that matters

Fold in the stiffly beaten egg whites gently. Egg whites hold air bubbles that give the omelet its lift. Stirring or deflating them vigorously knocks out that air, leaving a dense, flat result.

“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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