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Cheese Omelet

A baked cheese omelet made with flour, butter, milk, cheese, and eggs.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Butter and milk 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 ↓

Cheese Omelet

Ingredients

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

Make the sauce

  1. Cream together the flour and butter in a bowl.

  2. Add the milk.

  3. Cook on the stove until it thickens into a sauce, then remove from heat.

  4. Stir in the cheese.

Add the eggs

  1. Beat the eggs.

  2. Add the yolks.

  3. Add the whites.

  4. Pour the mixture into a baking dish.

Bake

  1. Cook in the oven at 350°F (175°C) for 20 to 25 minutes.

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. Butter + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

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

  2. Butter + cheesetop 8% of all pairs
    Smell alikemoderate
    Cooked together7,962 recipes

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

  3. Cheese + milktop 10% of all pairs
    Smell alikemoderate
    Cooked together4,426 recipes

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

  4. Flour + buttertop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Flour + milktop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Flour and butter barely smell alike, yet cooks put them together in 124,287 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

Flour
Thickens the milk into a sauce as its starch swells when heated with liquid.
Butter
Adds fat and richness and coats the flour so it blends smoothly.
Eggs
Set in the oven to give the omelette its structure, with whites adding lightness.
Cheese
Adds savory flavor and fat, and melts into the sauce.
Milk
Provides the liquid that the flour thickens into a creamy base.

The step that matters

Cook the sauce until it thickens. Flour starch only thickens the milk fully once it is heated enough to swell. Stopping too early leaves the sauce thin and the flour tasting raw, while overheating can scorch it or make it lumpy.

“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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