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Cereal Omelet

A savory omelet made with leftover boiled wheat, eggs, herbs, and optional bacon.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Parsley and onion are a kitchen classic. They rank in the top 9% of all ingredient pairs, and cooks put them together in 25,843 recipes. Both carry 2,4-decadienal, which smells seaweed. The science ↓

Cereal Omelet

Ingredients

Directions

Prepare

  1. In a bowl, combine the boiled wheat, beaten eggs, salt, parsley, and onion.

  2. Heat the butter and oil in a frying pan over moderate heat.

Cook and serve

  1. Pour the mixture into the pan and cook until firm.

  2. Serve with crisp bacon if desired.

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. Parsley + oniontop 9% of all pairs
    Smell alikemoderate
    Cooked together25,843 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  2. Wheat + parsleytop 12% of all pairs
    Smell alikestrong
    Cooked together345 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  3. Wheat + buttertop 14% of all pairs
    Smell alikemoderate
    Cooked together2,002 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  4. Wheat + oniontop 14% of all pairs
    Smell alikemoderate
    Cooked together858 recipes

    Shared aroma: hexanal (green, grassy).

  5. Onion + buttertop 15% of all pairs
    Smell alikemoderate
    Cooked together42,912 recipes

    Shared aroma: decanal (soap, orange peel).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Leftover boiled wheat
Forms the bulk of the omelet and gives it a chewy, substantial texture.
Eggs
Bind the mixture and set when heated, holding the omelet together.
Butter
Adds richness and flavor and helps the surface brown in the pan.

The step that matters

Cook until firm. Eggs set as they heat, so cooking too briefly leaves the center runny and loose, while overcooking makes them dry and rubbery. Moderate heat lets the omelet set evenly without scorching the bottom.

Swap the onion

How well each one fits the dish's main ingredients (wheat, egg, parsley, butter):

  1. Shallotfits better
  2. Chivefits better
  3. Potatofits better
  4. Onionthe original

Fit is the average pairing score against wheat, egg, parsley, butter. Candidates are from the same food group and used in at least 100 recipes.

“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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