Cream Cheese Omelet With Everything Seasoning

Directions

1. Heat a 10-inch nonstick skillet over medium heat with a thin lacquer of canola oil. Meanwhile, crack the eggs into a bowl, add the everything seasoning, and whisk with a fork until smooth.
2. Once the oil is hot enough that a test-drop of egg instantly sizzles, pour in all of the egg mixture. Use a flexible, heatproof spatula to drag the cooked outside toward the center (from 12 o’clock, 3 o’clock, 6 o’clock, 9 o’clock, repeat), tilting the pan so the runny egg fills in the gaps. When most of the egg is starting to set, lower the heat to medium-low. Use your hands to crumble the cream cheese into pieces and sprinkle them over the omelet, concentrating them along the centerline. Once there are only a few shiny spots of raw egg left, fold two edges of the omelet inward over the cheese (like you’re folding a piece of paper to go inside an envelope). Pat down and let cook for another 10 or so seconds to melt the cheese—if you’re feeling confident, you can give the omelet a flip in the pan to seal the seam, but this isn’t necessary.
3. Turn onto a plate, sprinkle with a pinch more everything seasoning for good measure, and eat right away.