You know we love seafood with everything—today that includes Everything Bagel Seasoning. This onion-y, garlicky, triple-seed seasoning is the inspiration for our new brunch creation: The Everything Lox Omelet. We took savory salmon, a schmear of cream cheese and the popular seasoning and whipped up an omelet that is protein-packed and wrapped up in a perfect Passover-friendly package. So, if you’re cutting carbs, steering clear of leavened bread or just want to start off your day in spectacular Seafoodie fashion, get out your omelet pan! You’re about to dig into the best seafood omelet you’ve ever tasted.
Everything seasoning is a must-have for any Seafoodie’s pantry. You can readily find this blend at your local supermarket, or easily make your own. To add a little oomph to everything, sprinkle it onto our Smoked Trout Dip or our Smoked Salmon Deviled Eggs (another great spring brunch recipe) and get crackin’ on making this omelet this week!
While omelets are a mainstay of diners and brunch spots, they are one-pan easy to make at home. First, whisk the eggs with a touch of milk and Everything seasoning, then pour into a pan with finely diced, sautéed onion. Once the eggs are set, add the cream cheese mixture followed by a liberal layer of lox or smoked salmon over the top of the eggs and let it cook for another couple of minutes, and breakfast (or brunch or dinner) is served!
On the same note… wondering if there is a difference between lox and smoked salmon? While they look the same, preparation is different. Lox is from the Yiddish word for salmon (laks) and is salmon that is cured but never smoked (or even cooked). Curing salmon in a salty brine was a method used pre-refrigeration days and imparts a salty taste. Smoked salmon, on the other hand, is salt-cured like lox but also smoked using either a cold-smoked (smoked at a lower temperature for 18 hours) or hot-smoked (smoked at a higher temperature for 8 hours) method.
And if you’re thinking this recipe couldn’t get any easier, check this out: One omelet yields four generous servings! Which means everyone sitting down together at the same time and quickly. Not too shabby for a 15-minute meal, huh?
The results, as they say, speak for themselves: a fluffy egg concoction that holds a creamy lox surprise. This dish is rich in protein, omega-3 fatty acids, and vitamins, too. Quick, tasty and nutritious–now, isn’t that everything you possibly could want in a delicious recipe? This superstar of an omelet definitely deserves a regular place at your table and in your recipe rotation. Say hello to your new favorite dish!Print
- 4 tablespoons light cream cheese
- 2 tablespoons milk, divided (we used 2% milk but any variety will work fine)
- 8 large eggs
- ½ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- ¼ teaspoon dried dill
- ½ teaspoon everything bagel seasoning, divided
- 1 tablespoon butter, divided
- ¼ red onion, finely chopped
- 6 ounces smoked salmon or lox, coarsely chopped
- Chives minced, for garnish
- In a medium bowl, combine cream cheese and 1 tablespoon milk and whisk; set aside.
- In another medium bowl, combine eggs with remaining 1 tablespoon milk, salt, pepper, dill and half of everything seasoning; whisk until combined well.
- Heat half of butter (½ tablespoon) in a medium skillet over medium heat; swirl to coat pan and add red onion. Cook until tender, about 2 minutes. Add egg mixture; turn heat to medium-low. As eggs are cooking, move spatula along edge of omelet to shape the omelet and to keep from sticking. Once the omelet is set, about 4 to 5 minutes, add the cream cheese mixture to half of the eggs, then top with the lox and fold over the other half of the egg mixture to cover the lox. Cook for another 2 minutes, shaking the pan slightly.
- Slide the omelet onto a plate, and garnish with chives and remaining everything seasoning. Slice into 4 servings.
Recommended equipment; Two medium bowls, large skillet or sauté pan, spatula, plate, knife, cutting board
- Prep Time: 5
- Cook Time: 10
- Category: Salmon