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Butter-Crisped Crouton and Gruyère Omelet
Crisp, buttery croutons nestled into a mound of softly set eggs. It’s our take on an omelet in “The Zuni Café Cookbook” by the late Judy Rodgers. Gruyère adds a touch of funkiness, while mustard and chives brighten the dish. After toasting the bread, give the skillet a chance to cool so the butter for cooking the omelet doesn’t overheat. The time it takes to whisk the eggs and seasonings is enough. Accompanied by a leafy green salad, the omelet makes a satisfying lunch or light dinner.
3-4
Servings
30 minutes
Ingredients
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3
tablespoons salted butter, cut into 1-tablespoon pieces, divided
-
3
tablespoons dry white wine
Directions
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01In a 12-inch nonstick skillet over medium, melt 2 tablespoons butter. Stir in the wine and mustard. Simmer, stirring, until the liquid evaporates and the mixture sizzles, 2 to 3 minutes. Add the bread, toss to coat, then cook, stirring, until golden brown and crisp, 3 to 4 minutes; transfer to a plate. Wipe out the skillet and let cool. In a medium bowl, whisk together the eggs, 1 tablespoon chives and ¼ teaspoon each salt and pepper.
Reviews
July 28, 2025
Tasty, but a soggy mess
I made this last week - the flavors were great (the wine/mustard combo was something I never would have thought of), but the instructions for toasting the bread into croutons were totally unworkable. As soon as I coated the bread in the mustard mixture, it soaked it up like a sponge and just became mush. The cooking instructions for the omelette, too, seemed wildly ambitious; it needed about 6 times as long to actually cook the eggs through. The flavors did turn out really good, though - I'll probably try it again if I can figure out a way to get the croutons to work.
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