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Omelette Au Fromage

A cheese omelette made by mixing cream, grated cheese, eggs, and seasoning, then cooking in a skillet.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Cream and cheese are a kitchen classic. They rank in the top 15% of all ingredient pairs, and cooks put them together in 2,655 recipes. Both carry delta-dodecalactone, which smells sweet, creamy. The science ↓

Omelette Au Fromage

Ingredients

Directions

Make the filling

  1. Mix the cheese with the cream until smooth.

  2. Stir the cheese mixture into the egg yolks.

  3. Season with pepper and coarse sea salt.

Fold and cook

  1. Gently fold in the egg whites.

  2. Cook in a hot skillet until set.

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

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

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

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

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

    Shared aroma: acetic acid (sour, vinegar).

  4. Cream + eggtop 24% of all pairs
    Smell alikelow
    Cooked together42,166 recipes

    Shared aroma: acetic acid (sour, vinegar).

  5. Cheese + eggtop 28% of all pairs
    Smell alikemoderate
    Cooked together6,253 recipes

    Shared aroma: 2-nonenal (fatty, green).

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
Whites trap air for lift, while the yolks and proteins set into a tender structure when heated.
Grated cheese
Adds rich savory flavor and fat, and melts to give the omelette a creamy texture.
Cream
Adds moisture and richness, keeping the omelette soft rather than dry and rubbery.

The step that matters

Gently fold in the egg whites. Whites hold air bubbles that give the omelette lift. Stirring or beating them in harshly deflates that foam, so the cooked omelette turns dense and flat.

“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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