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Cheese Omelet

A quick cheese omelet made with biscuit crumbs, eggs, cheese, and pepper, cooked in a greased skillet.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Cheese and milk are a kitchen classic. They rank in the top 10% of all ingredient pairs, and cooks put them together in 4,426 recipes. Both carry delta-dodecalactone, which smells sweet, creamy. The science ↓

Cheese Omelet

Ingredients

Directions

Prepare the filling

  1. Break the cold biscuit into bits and cover with enough cold water to soften it.

  2. Beat the eggs very light and mix with the biscuit crumbs, cheese, and pepper.

Cook and serve

  1. Pour the mixture into a hot, well-greased skillet.

  2. Cook until brown, about 3 minutes, then fold over and serve.

Alternative method

  1. For an alternative, beat 3 eggs and add milk and grated cheese.

  2. Brown in a hot greased frying pan, sprinkle with more grated cheese, and 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. Cheese + milktop 10% of all pairs
    Smell alikemoderate
    Cooked together4,426 recipes

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

  2. Biscuit + peppertop 12% of all pairs
    Smell alikemoderate
    Cooked together841 recipes

    Shared aroma: nonanal (fat, citrus).

  3. Biscuit + cheesetop 16% of all pairs
    Smell alikemoderate
    Cooked together252 recipes

    Shared aroma: nonanal (fat, citrus).

  4. Biscuit + milktop 17% of all pairs
    Smell alikemoderate
    Cooked together1,332 recipes

    Shared aroma: nonanal (fat, citrus).

  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 it together when folded.
Cold biscuit
Soaked in water and broken into crumbs, it adds body and softness to the eggs.
Cheese
Melts into the eggs, adding richness and flavour and some browning at the edges.
Milk
Dilutes the eggs slightly, keeping the omelette tender rather than rubbery.

The step that matters

Cook until brown, then fold over. Eggs cook quickly and turn tough and dry if overheated. Cook over steady heat just until set and lightly browned, then fold so the filling stays moist.

“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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