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

MAKES 2 OMELETS

The perfect meal when there is basically nothing but condiments in your fridge. The “open-faced” aspect takes away the intimidation of flipping or rolling an omelet. But if you want to roll it, it could easily become a closed omelet.

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6 eggs

2 teaspoons cold water

½ rounded teaspoon kosher salt

2 tablespoons plus 1 teaspoon unsalted butter

6 to 8 anchovy fillets

⅓ cup pitted Taggiasca olives

¼ cup onion confit

¼ cup grated Parmigiano-Reggiano

1 tablespoon minced chives

Beat the eggs in a medium bowl with the water and salt until well combined. Heat half of the butter in a 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 you 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.