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Cheese Omelette

A quick omelette made with eggs, cream, cheese, butter, pepper, and salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Cream and butter are a kitchen classic. They rank in the top 8% of all ingredient pairs, and cooks put them together in 41,516 recipes. Both carry delta-dodecalactone, which smells sweet, creamy. The science ↓

Cheese Omelette

Ingredients

Directions

Prepare the eggs

  1. Beat the eggs well in a bowl.

  2. Add the cream or milk, cheese, pepper, and salt to the eggs and mix.

Cook and serve

  1. Heat the butter in a pan until melted.

  2. Pour the egg mixture into the pan and stir until it begins to set.

  3. Brown the omelette slightly, then fold it in half as you slide it onto a warm dish.

  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. Cream + buttertop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

  2. Cheese + buttertop 8% of all pairs
    Smell alikemoderate
    Cooked together7,962 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

  3. Cream + cheesetop 15% of all pairs
    Smell alikemoderate
    Cooked together2,655 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

  4. Egg + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

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

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

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 omelette as they cook, holding the filling together.
Butter
Coats the pan so the omelette releases easily and adds richness and browning.
Cheese
Melts into the eggs, adding savory flavor and a soft, rich texture.
Cream or milk
Adds moisture and tenderness, keeping the cooked eggs softer and less dry.

The step that matters

Stir until it begins to set, then stop. Eggs turn rubbery when overcooked, so stirring only until the mixture just begins to set and then folding while still soft keeps the omelette 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.

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