Skip to main content
Main

Cheese Omelet

A quick egg dish with butter and cheese, folded after cooking.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
Jump to recipe ↓

Why it works: Butter and cheese are a kitchen classic. They rank in the top 8% of all ingredient pairs, and cooks put them together in 7,962 recipes. Both carry delta-dodecalactone, which smells sweet, creamy. The science ↓

Cheese Omelet

Ingredients

Directions

Prepare

  1. In a bowl, beat the eggs and cold water until well mixed.

  2. Melt the butter in an omelet pan over medium heat without browning.

Cook and serve

  1. Pour in the egg mixture and shake constantly over high heat until set.

  2. Remove from heat, sprinkle with salt and pepper, and add the grated cheese.

  3. Roll the omelet and transfer it to a hot dish.

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

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

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

    Shared aroma: decanal (soap, orange peel).

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

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

  4. Butter + peppertop 21% of all pairs
    Smell alikemoderate
    Cooked together85,593 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  5. 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 tender structure that forms the body of the omelet.
Cold water
Adds moisture so the omelet stays tender rather than dry.
Butter
Adds fat that coats the pan and gives a rich flavor.
Grated cheese
Melts into the folded eggs, adding richness and flavor.

The step that matters

Shake the egg mixture constantly over high heat until set. Constant movement keeps curds small and tender, while stillness lets them toughen and brown unevenly. Stopping the cook too late makes the omelet rubbery, so it should be removed as soon as it sets.

“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.

You might also like

Macaroni and CheeseMacaroni and Cheese102 recipesCheese MakingCheese Making50 recipesCheese FrittersCheese Fritters34 recipesRice and Cheese CasseroleRice and Cheese Casserole23 recipes