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!
[tasty-recipe id=”42404″]
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