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Cheese Omelette

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

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Gruyere cheese and cream work together. They rank in the top 17% of all ingredient pairs, and cooks put them together in 105 recipes. Both carry gamma-decalactone, which smells peach, creamy. The science ↓

Cheese Omelette

Ingredients

Directions

Prepare the eggs

  1. In a bowl, beat the eggs until well mixed.

  2. Add the grated Gruyere cheese, fresh cream (if using), black pepper, and coarse sea salt. Mix well.

Cook and brown

  1. Heat a non-stick skillet over medium heat and pour in the egg mixture.

  2. Cook until the edges start to set.

  3. Sprinkle additional grated cheese on top.

  4. Use a broiler or salamander to brown the top just before serving.

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. Gruyere cheese + creamtop 17% of all pairs
    Smell alikelow
    Cooked together105 recipes

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

  2. Gruyere cheese + eggtop 17% of all pairs
    Smell alikemoderate
    Cooked together200 recipes

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

  3. Gruyere cheese + peppertop 23% of all pairs
    Smell alikemoderate
    Cooked together322 recipes

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

  4. Cream + peppertop 23% of all pairs
    Smell alikelow
    Cooked together21,449 recipes

    Shared aroma: acetic acid (sour, vinegar).

  5. Egg + creamtop 24% of all pairs
    Smell alikelow
    Cooked together42,166 recipes

    Shared aroma: acetic acid (sour, vinegar).

Cream and pepper barely smell alike, yet cooks put them together in 21,449 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 structure that holds the omelette together as it cooks.
Gruyere cheese
Melts into the eggs to add richness and savory flavor, and browns on top.
Fresh cream
Adds moisture and a softer, richer texture to the cooked eggs.

The step that matters

Cook until the edges start to set. Egg proteins coagulate with heat, so cooking gently over medium heat and stopping while the centre is still slightly moist keeps the omelette tender rather than rubbery or dry.

“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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