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Cheese Omelet

A simple egg dish with grated cheese, pepper, and salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Cheese and pepper are a kitchen classic. They rank in the top 18% of all ingredient pairs, and cooks put them together in 7,861 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Cheese Omelet

Ingredients

Directions

  1. Beat the eggs in a bowl.

  2. Add grated cheese, pepper, and salt to the eggs.

  3. Cook in a hot skillet until set.

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 + peppertop 18% of all pairs
    Smell alikemoderate
    Cooked together7,861 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  2. Cheese + eggtop 28% of all pairs
    Smell alikemoderate
    Cooked together6,253 recipes

    Shared aroma: 2-nonenal (fatty, green).

  3. Egg + peppertop 33% of all pairs
    Smell alikelow
    Cooked together50,580 recipes

    Shared aroma: 2-nonenal (fatty, green).

Egg and pepper barely smell alike, yet cooks put them together in 50,580 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Eggs
Set into a firm, tender structure as they cook, forming the body of the omelet.
Grated cheese
Adds richness and fat, and melts into the eggs for flavor and a soft texture.

The step that matters

Cook in a hot skillet until set. Eggs coagulate as proteins firm up with heat. Too low a heat makes the omelet watery, while too high a heat toughens and browns it before the center sets.

“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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