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Cheese Omelet

A quick egg dish folded over grated cheese, cooked in butter.

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 Omelet

Ingredients

Directions

Prepare

  1. In a bowl, beat the eggs with salt until well mixed.

  2. Heat the butter in a skillet over medium heat until melted.

Cook and serve

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

  2. Sprinkle the 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 immediately.

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. Egg + cheesetop 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 the structure of the omelet as they cook, holding the filling together.
Grated cheese
Melts into the folded omelet, adding richness and a savory flavor.
Butter
Greases the skillet and adds fat for flavor and to keep the eggs from sticking.

The step that matters

Fold the omelet in half and cook for another minute until the cheese melts. Eggs keep cooking from residual heat, so overcooking makes them tough and rubbery. Folding too late leaves the cheese unmelted, so pull the omelet once the cheese has softened.

“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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