Butter-Crisped Crouton and Gruyère Omelet

Crisp, buttery croutons nestled into a mound of softly set eggs. It’s our take on an omelet in “The Zuni Café Cookbook” by the late Judy Rodgers. Gruyère adds a touch of funkiness, while mustard and chives brighten the dish. After toasting the bread, give the skillet a chance to cool so the butter for cooking the omelet doesn’t overheat. The time it takes to whisk the eggs and seasonings is enough. Accompanied by a leafy green salad, the omelet makes a satisfying lunch or light dinner.