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Omelet with Cheese

A quick omelet folded over grated cheese.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Butter and cheese are a kitchen classic. They rank in the top 8% of all ingredient pairs, and cooks put them together in 7,962 recipes. Both carry delta-dodecalactone, which smells sweet, creamy. The science ↓

Omelet with Cheese

Ingredients

Directions

Prepare

  1. Prepare the eggs as you would for a plain omelet.

  2. Heat the butter in a skillet until it is sizzling hot.

Cook and serve

  1. Pour the eggs into the skillet and cook until they are partly set.

  2. Sprinkle the grated cheese evenly over the top.

  3. Once fully cooked, fold one half of the omelet over the other 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. Butter + cheesetop 8% of all pairs
    Smell alikemoderate
    Cooked together7,962 recipes

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

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

    Shared aroma: decanal (soap, orange peel).

  3. Egg + cheesetop 28% of all pairs
    Smell alikemoderate
    Cooked together6,253 recipes

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

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Eggs
Set into a delicate structure that forms the body of the omelet.
Butter
Adds fat that keeps the eggs from sticking and gives a rich flavor.
Grated cheese
Melts into the eggs, adding savory flavor and a creamy texture.

The step that matters

Cooking the eggs until partly set. Eggs cook quickly, and overcooking them makes them tough and dry. Stopping while the eggs are still slightly moist lets the omelet stay tender while the cheese melts.

“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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