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Vegetable Omelet

A vegetable omelet made by mixing mashed vegetables with milk or gravy, beaten eggs, and butter, then cooking in a pan.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Milk and butter 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 ↓

Vegetable Omelet

Ingredients

Directions

Prepare

  1. Mash the ready-dressed vegetables with milk, cream, or gravy and season to taste.

  2. Beat the eggs until very light.

Cook

  1. Heat a frying pan and add the butter.

  2. Pour the beaten eggs into the pan and spread the vegetable puree on top.

  3. When hot, fold the omelet 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. Milk + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

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

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

    Shared aroma: decanal (soap, orange peel).

  3. Milk + eggtop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

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

  4. Cucumber + eggtop 23% of all pairs
    Smell alikemoderate
    Cooked together2,346 recipes

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

  5. Cucumber + buttertop 24% of all pairs
    Smell alikemoderate
    Cooked together2,185 recipes

    Shared aroma: 2,6-nonadienal (cucumber, green).

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

What each ingredient does

Eggs
Set into the structure of the omelet when cooked, holding the filling together.
Milk, cream, or gravy
Loosens the vegetables into a puree and adds moisture to the filling.
Ready-dressed vegetables
Provide the main filling, adding flavour and body to the omelet.
Butter
Fat in the pan that keeps the eggs from sticking and adds richness.

The step that matters

Pour the beaten eggs into the pan and spread the vegetable puree on top.. Eggs set quickly when they hit a hot pan, so the puree must be spread evenly before the surface firms. Uneven spreading leaves parts of the omelet overcooked and others runny, making it hard to fold cleanly.

Swap the cucumber

How well each one fits the dish's main ingredients (milk, egg, butter):

  1. Potatofits better
  2. Asparagusfits better
  3. Chivefits better
  4. Cucumberthe original

Fit is the average pairing score against milk, egg, butter. Candidates are from the same food group and used in at least 100 recipes.

“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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