Your email address is required to begin the subscription process. We will use it for customer service and other communications from Milk Street. You can unsubscribe from receiving our emails at any time.
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.
4
Servings
Tip
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
Ingredients
-
8
large eggs
-
4
tablespoons finely chopped fresh chives, divided
Directions
-
01In a medium bowl, whisk the eggs, 2 tablespoons of the chives, and ½ teaspoon each salt and pepper.
Pardon the interruption
You need to be a Milk Street Digital Member to see the full recipe
JOIN MILK STREET DIGITAL & PRINT
12 WEEKS FOR JUST $1
and get access to all of our recipes and articles online, as well as in print.
GET DIGITAL & PRINT
