Butter-Crisped Crouton and Gruyère Omelet

Steps

1. 1

   Cut the bread into roughly 1-inch cubes. Grate the Gruyère and finely chop the chives so all ingredients are ready before cooking.

2. 2

   Melt about half of the butter in a large nonstick or well-seasoned skillet over medium heat. Add the bread cubes and cook, stirring and turning frequently, until the cubes are crisp and golden on the outside and richly buttery, about 5 to 7 minutes.

   Start 7-minute timer
3. 3

   Transfer the crisped croutons to a plate. Remove the skillet from the heat and let it cool briefly; the pan should be warm but not so hot that the remaining butter immediately browns or smokes.

4. 4

   While the skillet cools, crack the eggs into a bowl. Add the Dijon mustard, chopped chives, kosher salt, and black pepper, then whisk until the yolks and whites are fully combined and the mixture is lightly frothy.

5. 5

   Return the skillet to medium-low heat and melt the remaining butter, tilting the pan to coat the bottom and sides.

6. 6

   Pour the seasoned eggs into the skillet. Let them sit undisturbed briefly, then use a flexible spatula to draw the setting eggs gently from the edges toward the center, tilting the pan so uncooked egg flows into the cleared spaces. Continue until the eggs are mostly set but still visibly soft and moist on top.

7. 7

   Scatter the crisped croutons over the soft eggs, distributing them evenly without pressing them down into the pan.

8. 8

   Sprinkle the grated Gruyère over the croutons and eggs. Continue cooking over low heat until the cheese begins to melt and the underside of the omelet is set while the top remains tender, about 2 to 4 minutes.

   Start 4-minute timer
9. 9

   Fold or slide the omelet onto a platter, taking care not to break up the croutons. Garnish with additional chives if desired and serve immediately with a leafy green salad.