Open-Faced Omelet from Chefs' Fridges Cookbook

By The Cooking World, Editorial Staff

October 2, 2020

Open-Faced Omelet with Anchovies, Olives, and Onion Confit

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!

PREP TIME

5 minutes

COOK TIME

8 minutes

serves

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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Special Equipment

Medium Bowl‍
‍Microplane Fine Grater‍
‍‍Measuring Spoons
Measuring Cups
Digital Scale
‍Nonstick Skillet

Instructions

Beat the eggs in a medium bowl with the water and salt until well combined. Heat half of the butter in a 25 cm (10-inch) nonstick skillet over medium-low heat until melted, 2 to 3 minutes. Be careful not to let it brown or sizzle.
Pour half of the eggs into the pan. Shake the pan very gently, without swirling, until the sides are set. Use a heatproof rubber spatula to draw the set edges of the egg away from the sides of the pan. Tilt the pan so the raw egg runs into and fills the space created. Continue gently cooking and pulling the eggs in this way until almost no egg runs off when tilt the pan.
Immediately scatter half of the toppings over the eggs, and if the eggs seem to be setting, remove the pan from the heat. If the eggs are still runny, continue cooking over low heat another 30 seconds.
Slide onto a plate. Repeat the same process to make the second omelet.