Recipe courtesy of Geoffrey Zakarian
Classic Omelette with Side Salad
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- Level: Easy
- Total: 25 min
- Active: 25 min
- Yield: 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 636
- Total Fat
- 60 g
- Saturated Fat
- 21 g
- Carbohydrates
- 8 g
- Dietary Fiber
- 3 g
- Sugar
- 3 g
- Protein
- 19 g
- Cholesterol
- 435 mg
- Sodium
- 821 mg
Once you master a French omelette, you are off to the races in stepping up your culinary skills. This humble yet delicious meal does take a bit of technique, but repetition is the best way to learn. Having cold butter is essential, so be sure not to skip that step.
- Level: Easy
- Total: 25 min
- Active: 25 min
- Yield: 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 636
- Total Fat
- 60 g
- Saturated Fat
- 21 g
- Carbohydrates
- 8 g
- Dietary Fiber
- 3 g
- Sugar
- 3 g
- Protein
- 19 g
- Cholesterol
- 435 mg
- Sodium
- 821 mg
Ingredients
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Directions
- Combine the red wine vinegar, Dijon mustard and shallot 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 10-inch nonstick pan over medium heat. When the butter starts to bubble, add the eggs, egg yolk and cold cubed butter, and begin to stir with a rubber spatula. Continue to stir until the eggs are half set, 3 to 4 minutes, then reduce the heat to low.
- Continue to cook until the omelette is soft, then 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.
