How to Make a Classic French Omelette with Geoffrey Zakarian | The Kitchen

Geoffrey says this omelette is great for brunch, for lunch or even late at night with a little champagne! Subscribe ► http://foodtv.com/YouTube Get the recipe ► https://foodtv.com/3e9VvhY Talented food experts gather in the kitchen to share lively conversation and delicious recipes. From simple supper ideas to the latest food trends, they cover all things fun in food! Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Classic French Omelette with Side Salad RECIPE COURTESY OF GEOFFREY ZAKARIAN Level: Easy Total: 25 min Active: 25 min Yield: 4 servings Ingredients 1 teaspoon Dijon mustard 1/2 shallot, finely minced 2 tablespoons red wine vinegar Kosher salt and freshly ground black pepper 1/4 cup extra-virgin olive oil 4 tablespoons minced fresh chives 3 tablespoons unsalted butter plus 4 tablespoons cold unsalted butter, cut into small cubes 8 large eggs, beaten 1 cup grated Gruyere 2 heads butter (Bibb) lettuce Directions Combine the Dijon mustard, shallot and red wine vinegar in a large bowl. Season with salt and pepper. Slowly whisk in the olive oil and 3 tablespoons chives. Set aside. Melt 2 tablespoons butter in a 12-inch nonstick pan over medium heat. When the butter starts to bubble, add the eggs and the cold cubed butter, and begin to stir with a rubber spatula. Continue to stir until the eggs are half set, then reduce the heat to low. When the omelette is soft, sprinkle with salt and pepper, and top with the cheese on one side. Let the omelette sit over low heat, without touching it, for 1 minute, to let the heat of the pan set the eggs. Roll the omelette over the cheese so it forms a jelly roll shape, then roll the whole omelette onto a large dish. Lightly spread the remaining tablespoon butter over the omelette to coat. Toss the lettuce with the vinaigrette and serve alongside the omelette. Garnish the omelette with the remaining tablespoon chives. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ► FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp ► WEBSITE: https://www.foodnetwork.com ► FULL EPISODES: https://watch.foodnetwork.com ► FACEBOOK: https://www.facebook.com/FoodNetwork ► INSTAGRAM: https://www.instagram.com/FoodNetwork ► TWITTER: https://twitter.com/FoodNetwork #TheKitchen #FoodNetwork #ClassicFrenchOmeletteWithSideSalad #SunnyAnderson #KatieLee #JeffMauro #MarcelaValladolid #GeoffreyZakarian How to Make a Classic French Omelette with Geoffrey Zakarian | The Kitchen | Food Network https://youtu.be/O51dA1kpeGs