Skip to main content
Breakfast

Omelet with Apples

A light omelet folded over sautéed apple slices.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
Jump to recipe ↓

Why it works: Apple and butter are a kitchen classic. They rank in the top 14% of all ingredient pairs, and cooks put them together in 8,706 recipes. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓

Omelet with Apples

Ingredients

Directions

Cook the apples

  1. Peel and slice the apples into thin rounds.

  2. Fry the apple slices in 1 tablespoon of butter until tender, then remove from the pan.

  3. Add another tablespoon of butter to the pan and heat it.

Make the omelet

  1. In a bowl, beat the eggs and mix in the cooked apple slices.

  2. Pour the egg and apple mixture into the hot pan and cook until the edges are set.

  3. Carefully fold the omelet in half and serve.

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. Apple + buttertop 14% of all pairs
    Smell alikemoderate
    Cooked together8,706 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  2. Butter + eggtop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

  3. Apple + eggtop 30% of all pairs
    Smell alikelow
    Cooked together7,461 recipes

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

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

What each ingredient does

Eggs
Their proteins set when heated, giving the omelet its structure and body.
Apples
Softened apple slices add moisture and mild sweetness to the filling.
Butter
Fat for frying that adds richness and helps keep the apples and eggs from sticking.

The step that matters

Cooking the egg mixture. Egg proteins set with heat, so cook only until the edges are set and the centre is still soft. Overcooking squeezes out moisture and makes the omelet tough and rubbery.

Swap the apple

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

  1. Lemonfits better
  2. Vanillafits better
  3. Coconutfits better
  4. Applethe original

Fit is the average pairing score against butter, egg. 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.

You might also like

Rice GruelRice Gruel28 recipesPeptoned Milk GruelPeptoned Milk Gruel9 recipes