Butter-Crisped Crouton and Gruyère Omelet

This is a take on an omelet in “The Zuni Café Cookbook” by the late Judy Rodgers, which features crisp, buttery croutons nestled into a mound of softly set eggs. Gruyère adds a touch of funkiness, while mustard and chives brighten the dish. Accompanied by a leafy green salad, the omelet makes a satisfying lunch or light dinner.