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Cheese Omelet

A quick egg dish with melted cheese cooked in butter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 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 ↓

Cheese Omelet

Ingredients

Directions

Prepare

  1. In a bowl, whisk together the eggs, milk, salt, and pepper until well combined.

  2. Heat butter in a non-stick skillet over medium heat until melted.

Cook and serve

  1. Pour the egg mixture into the skillet and cook until the edges begin to set.

  2. Sprinkle cheese over one half of the omelet.

  3. Fold the omelet in half and cook for another minute until the cheese melts.

  4. Slide the omelet onto a plate and 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.

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. Cheese + buttertop 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. Cheese + peppertop 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 a tender structure that forms the body of the omelet.
Milk
Adds moisture, keeping the eggs softer and more tender as they cook.
Butter
Adds fat and flavor, and helps keep the omelet from sticking to the pan.
Shredded cheese
Melts into the folded eggs, adding richness and savory flavor.

The step that matters

Cook the egg mixture over medium heat until the edges just set. Eggs turn tough and rubbery when overcooked at high heat, because the proteins tighten and squeeze out moisture. Gentle medium heat lets the eggs set softly while the centre stays tender enough to fold.

“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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