Open-Faced Omelet from Chefs' Fridges Cookbook
This easy and delicious open-faced omelet recipe is from the book Chefs Fridges and is made by the James Beard Award, Nancy Silverton.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.thecookingworld.com.
Cooking tools:
- Grater
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
- Skillet
- Spatula
- Stove
- Plate
- Fork
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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