We are back with another recipe from our series We Cook Books. Today we decided to share with you an easy and delicious recipe for an open-faced omelet.
This open-faced omelet recipe is from the book Chefs Fridges and is made by the James Beard Award, Nancy Silverton. Besides being delicious, the great thing about this recipe is that you probably already have all the ingredients you need in your fridge. As Nancy says in the book, the perfect meal happens when there is basically nothing but condiments in your fridge.
Besides this, the "open-faced" aspect takes away the intimidation of flipping or rolling an omelet. Therefore, there are no reasons not to try this recipe!
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