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Baked Omelette

A baked omelette made with eggs, milk, butter, salt, pepper, and optional cheese.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Baked Omelette

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 ↓

Baked Omelette

Ingredients

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare

  1. Preheat the oven to 350°F (175°C).

  2. In a bowl, beat the eggs with milk, salt, and pepper until well combined.

  3. Melt butter in an oven-safe skillet over medium heat.

Cook and bake

  1. Pour the egg mixture into the skillet and cook for 2-3 minutes until the edges begin to set.

  2. If using, sprinkle cheese on top.

  3. Transfer the skillet to the oven and bake for 15-20 minutes until the omelette is puffed and golden.

  4. Serve hot.

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.

Photo for illustrative purposes only · Contact us to use it

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. 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. Pepper + cheesetop 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
Set into the structure of the omelette as they cook, giving it body and a light, puffed texture.
Milk
Adds moisture and dilutes the eggs slightly, keeping the omelette tender rather than tough.
Butter
Fat in the skillet that prevents sticking and adds richness and browning at the edges.
Cheese
Melts into the eggs and adds savory flavor and richness.

The step that matters

Pour the egg mixture into the skillet and cook until the edges begin to set. Eggs set through heat, and overcooking them on the stovetop makes the omelette tough and dry before it goes into the oven. Stopping at set edges lets the centre finish gently in the oven.

“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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