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Cheese Omelet

A quick omelet made with eggs and grated Parmesan cheese, topped with extra cheese before serving.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Egg and parmesan cheese are a kitchen classic. They rank in the top 18% of all ingredient pairs, and cooks put them together in 3,368 recipes. Both carry 1-octen-3-ol, which smells mushroom, earthy. The science ↓

Cheese Omelet

Ingredients

Directions

  1. Beat the eggs in a bowl until well mixed.

  2. Stir in 1 tablespoon of grated Parmesan cheese.

  3. Pour the egg mixture into a hot skillet and cook until set.

  4. Before folding the omelet, add a little more grated cheese.

  5. Fold the omelet and transfer it to a hot dish.

  6. Grate additional cheese over the top before serving.

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. Egg + parmesan cheesetop 18% of all pairs
    Smell alikemoderate
    Cooked together3,368 recipes

    Shared aroma: 1-octen-3-ol (mushroom, earthy).

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 holds the omelet together when cooked.
Parmesan cheese
Adds savory, salty flavor and melts slightly into the eggs for richness.

The step that matters

Cooking the egg mixture until set. Eggs turn from liquid to firm as their proteins coagulate with heat. Cooking too hot or too long makes them dry and tough, while stopping before they set leaves the omelet runny inside.

“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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