Open-Faced Omelet from Chefs' Fridges Cookbook | The Cooking World
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.
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
More Like This
Open Faced Omelet – Whitney Miller
whitneymiller.com
/images.kitchenstories.io/communityImages/98f5545242b34c9c698a01d3f1552bd9_fb73a8a8-2550-40e1-8d7f-9a3c26872f28.jpg)
Easy-peasy open-faced omelette | Recipe | Kitchen Stories
kitchenstories.com
Open-Face Salad Omelet
purewow.com
Spanish Open-Faced Omelet Recipe | Food Network
foodnetwork.com
Open Faced Omelette – Healthy Meal Prep Recipe –PrepYoSelf
prepyoself.com
Open-Faced Omelete Recipe | Epicurious
epicurious.com
Open-Faced Frittata
readersdigest.ca
Open-Face Feta Omelet Recipe | Say Mmm
saymmm.com