Everything seasoning is best known for its original role as a bagel topping—but once you have a jar handy, you’ll find a million and one other ways to use it. I bow down to this seedy ingredient for its all-in-one crunch and savoriness. Poppy, sesame, garlic, onion, and salt are classic but, depending on the brand, you might cross paths with a newfangled addition like sunflower seeds; if you ask me, the more the merrier.
In this recipe, everything seasoning spreads its wings beyond being a crust-slash-topping, as a mix-in, too. Whisking the seasoning with the eggs means that every bite of omelet is full of seedy crunch and oniony allure. If you want, you can scale down to two eggs for a more modest portion—just use 2 teaspoons of everything seasoning instead, and keep the cream cheese the same because you only live once.
Serve with buttered toast or a simple salad. Or, if you really want to go all in, a cream-cheesed everything bagel.
This is one of our Big Little Recipes, our weekly column all about dishes with big flavor and little ingredient lists. Do you know (and love) a recipe that’s low in ask, high in reward? Let us know in the comments. —Emma Laperruque
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Cream Cheese Omelet With Everything Seasoning
everything seasoning, plus more to finish
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.
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.
Turn onto a plate, sprinkle with a pinch more everything seasoning for good measure, and eat right away.
Emma is the food editor at Food52. Before this, she worked a lot of odd jobs, all at the same time. Think: stir-frying noodles "on the fly," baking dozens of pastries at 3 a.m., reviewing restaurants, and writing articles about everything from how to use leftover mashed potatoes to the history of pies in North Carolina. Now she lives in New Jersey with her husband and their cat, Butter. Stay tuned every Tuesday for Emma's cooking column, Big Little Recipes, all about big flavor and little ingredient lists. And see what she's up to on Instagram at @emmalaperruque.