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Gruyère and Chive Omelet

4 Servings

15 minutes

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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.




Don’t let the butter brown before pouring in the eggs. This means that the skillet is too hot, which will cause the omelet to overbrown on the bottom. The goal is a pale golden exterior.

15 minutes


  • 8

    large eggs

  • 4

    tablespoons finely chopped fresh chives, divided