Skip to main content
Main

Cheese Omelet

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

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
Jump to recipe ↓

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

  2. Heat butter in a skillet over medium heat.

Cook and serve

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

  2. Sprinkle the grated cheese over the eggs.

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

  4. 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, giving it body and a tender texture.
Grated cheese
Melts into the folded eggs, adding richness and a savory flavor.
Butter
Adds fat for frying, helping the eggs release and giving a light browning and flavor.

The step that matters

Fold the omelet in half and cook until the cheese melts. Eggs cook quickly and turn rubbery or dry if overcooked. Removing the pan from heat once the cheese has melted keeps the eggs tender.

“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.

You might also like

Macaroni and CheeseMacaroni and Cheese102 recipesCheese MakingCheese Making50 recipesCheese FrittersCheese Fritters34 recipesRice and Cheese CasseroleRice and Cheese Casserole23 recipes