Open-Faced Omelet from Chefs' Fridges Cookbook | The Cooking World

Open-Faced Omelet from Chefs' Fridges Cookbook | The Cooking World

www.thecookingworld.com

This easy and delicious open-faced omelet recipe is from the book Chefs Fridges and is made by the James Beard Award, Nancy Silverton.

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Ingredients

  • 6 eggs
  • 15 g (1 tablespoon) cold water
  • 4 g (1/2 teaspoon) sea salt
  • 38 g (2 tablespoons plus 1 teaspoon) unsalted butter
  • 6 to 8 anchovy fillets
  • 50 g (1/3 cup) pitted Taggiasca olives
  • 60 g (1/4 cup) onion confit
  • 15 g (1/4 cup) grated Parmigiano-Reggiano
  • 5 g (1 tablespoon) minced chives

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