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Cheese Omelette

A simple omelette made with eggs, cheese, butter, and salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Cheese and butter 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 Omelette

Ingredients

Directions

Prepare

  1. Beat the eggs in a bowl and season with salt.

  2. Melt butter in a skillet over medium heat.

Cook the omelette

  1. Pour in the eggs and cook until they begin to thicken.

  2. Sprinkle in the grated cheese and fold the omelette.

  3. Cook until the cheese melts and the omelette is set.

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. Cheese + buttertop 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 + eggtop 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 structure that forms the body of the omelette as they cook.
Grated cheese
Melts into the eggs, adding richness and a savory flavor.
Butter
Coats the skillet and adds fat for flavor and to prevent sticking.

The step that matters

Cook the eggs over medium heat until just set. Eggs turn tough and rubbery when overcooked, because high heat causes the proteins to tighten and squeeze out moisture. Gentle heat keeps the omelette tender while the cheese melts.

“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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