Name: Omelet with Vegetables
Ingredients: Asparagus; Cauliflower; Eggs; Salt; Pepper

Why it works: Asparagus and cauliflower match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 163 recipes. Both carry 1-octen-3-one, which smells mushroom, metallic. The science ↓

Omelet with Vegetables

Ingredients

Directions

Cook the vegetables (asparagus and cauliflower) until fully tender.
Drain the vegetables to remove excess moisture.
Prepare the omelet by whisking eggs with salt and pepper.
Pour the egg mixture into a hot skillet and cook until set.
Add the cooked vegetables to one side of the omelet.
Fold the omelet over the vegetables and cook for another minute.
Serve the omelet with a border of the cooked vegetables around it.

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.

Asparagus + cauliflowertop 1% of all pairs

Smell alikestrong

Cooked together163 recipes

Shared aroma: 1-octen-3-one (mushroom, metallic).
Cauliflower + peppertop 9% of all pairs

Smell alikemoderate

Cooked together1,113 recipes

Shared aroma: 4'-methylacetophenone (bitter almond).
Asparagus + peppertop 10% of all pairs

Smell alikemoderate

Cooked together1,968 recipes

Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).
Asparagus + eggtop 17% of all pairs

Smell alikemoderate

Cooked together1,338 recipes

Shared aroma: 2-nonenal (fatty, green).
Cauliflower + eggtop 30% of all pairs

Smell alikemoderate

Cooked together259 recipes

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