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I have been gone from my blog for a long time—something that is both sad and embarrassing for me. Between working a full-time job plus a part-time side gig, the pandemic, and, worst of all, losing my taste one year ago from Covid, it’s been hard to stay motivated. I’m slowly but surely getting my taste back and making my way back to my #1 passion, food. I’m back and making a public commitment to posting at least once a week here.

You might be wondering, why would I trust a recipe from someone who just openly admitted they lost their taste? Well, several reasons: 1) I worked on a lot of recipes in the preceding years, long before I lost my taste. This omelet was one of them! Also, I am getting my taste back, and I have plenty of taste testers to let me know when a recipe needs a little somethin’. And you, my friend, can leave a comment on any recipe and let me know if you have a question or feedback on anything.

Now that I’ve made my obligatory disclaimer—and back-handed apology for my absence—let’s get to this recipe.I found this in my Milk Street Tuesday Nights cookbook that came out a few years back. The book is filled with recipes from all around the globe for weeknight dinners. I am wholeheartedly on board with breakfast for dinner anytime, and I especially love an omelet. It’s filling, it’s fast, and you can put whatever you want in it. This recipe has Gruyere and mustardy bread crumbs folded into the center of the omelet and a hefty sprinkling of chives on top. Mustard-coated toasted bread cubes in an omelet may sound weird but not if you consider that eggs and toast are natural best friends and mustard and Gruyere are truly one of the best combinations. Case in point: this Ham and Cheese Pastry. The texture and pop of the mustard seeds are the icing on the cake.

Bon appétit and enjoy!

Gruyere and Chive Omelet with Mustardy Bread Crumbs

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Author: Amanda
Yield: 4 servings 1x

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Description

A simple omelet makes a wonderful breakfast, lunch, or dinner. Fill it with toasted mustardy bread cubes and Gruyere cheese, then a healthy smattering of chives over the top for a satisfying meal.

Ingredients

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12 large eggs
1/4 cup finely chopped fresh chives, plus more for garnish
Kosher salt and freshly ground black pepper
6 tablespoons butter, divided
1/3 cup dry white wine
1/4 cup coarse whole-grain Dijon mustard
2 ounces crusty white bread, cut into 1/2-inch cubes
1 cup (4 ounces) coarsely grated Gruyère cheese
Flaky sea salt, for serving

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Instructions

NOTE: This recipe makes one omelet at a time. Follow the steps for one omelet and then repeat to make four total.

In a medium mixing bowl, crack 3 eggs and whisk thoroughly to combine. It should be one homogenous mixture, with no streaks of egg white running throughout. Stir in 1 tablespoon of chives and a pinch of salt and pepper.
Preheat a large 12-inch skillet over medium heat. Melt 4 tablespoons of butter; once melted, add the wine and mustard and whisk to combine. Bring to a simmer and cook until most of the liquid has evaporated, about 3 minutes. Add the bread cubes and toss to coat in the mustard mixture. Cook, stirring occasionally, until the bread cubes begin to turn golden and crisp, about 3 to 4 minutes. Transfer to a plate and set aside.
Preheat an 8-inch nonstick skillet over medium heat and add 1/2 tablespoon of butter. Once butter has melted, swirl to coat the pan and pour the egg mixture into the center. Using a rubber spatula, draw the edges of the egg mixture in toward the center, allow the uncooked egg to run around the cooked part. Continue this process until the eggs are soft but set, about 2 minutes. Remove the pan from the heat and scatter 1/4 cup cheese over the omelet. Cover and let stand for about 2 minutes, until the cheese has melted. Scatter about one-quarter of the bread cubes on one side of the omelet and use the rubber spatula to fold the unfilled half over top. Sprinkle additional chives and a pinch of flaky sea salt over the top, if desired.
Repeat the process with the remaining ingredients to make four omelets in total.