Gruyère and Chive Omelet
This unusual Gruyère and chive omelet—our adaptation of a recipe from The Zuni Café Cookbook by Judy Rodgers—pairs crisp, buttery croutons with soft, creamy eggs. The Gruyère adds a touch of funkiness, while the mustard and chives brighten up the dish. Offer a green salad alongside to complete the meal.
tablespoons finely chopped fresh chives, divided
Pardon the interruption
You need to be a Milk Street Digital Member to see the full recipe
Start your free 14-day trial
and get access to all of our articles and recipesStart free trial