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Omelette Au Fromage

A quick cheese omelet made with eggs, Gruyère cheese, milk, and butter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Milk and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 81,283 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

Omelette Au Fromage

Ingredients

Directions

Prepare

  1. Beat the eggs with the grated cheese and milk.

  2. Melt the butter in an omelet pan.

Cook

  1. Cook the omelet as you would a plain omelet.

  2. Sprinkle a little grated cheese over the surface of the omelet.

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. Milk + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

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

  2. Gruyere cheese + buttertop 9% of all pairs
    Smell alikemoderate
    Cooked together323 recipes

    Shared aroma: gamma-decalactone (peach, creamy).

  3. Gruyere cheese + milktop 13% of all pairs
    Smell alikemoderate
    Cooked together130 recipes

    Shared aroma: ethyl 2-methylbutyrate (fruity, apple).

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

    Shared aroma: decanal (soap, orange peel).

  5. Egg + gruyere cheesetop 17% of all pairs
    Smell alikemoderate
    Cooked together200 recipes

    Shared aroma: 1-octen-3-ol (mushroom, earthy).

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, forming its body.
Gruyere cheese
Melts into the eggs, adding richness and a savoury, nutty flavour.
Milk
Adds moisture, keeping the beaten eggs softer and more tender when cooked.
Butter
Coats the pan so the omelet releases cleanly and browns lightly, adding flavour.

“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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