Open-Faced Corn and Zucchini Omelet With Smoked Salmon and Lemon Cream | Oregonian Recipes
Once you’ve picked perfect ears of corn, you can use the sweet kernels in a dinnertime omelet that features seasonal zucchini and rich smoked salmon.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at recipes.oregonlive.com.
Ingredients
- 1 pound zucchini, coarsely shredded
- 1-1/2 teaspoons kosher salt, divided
- 2 tablespoons vegetable or canola oil
- 1 cup finely chopped yellow onion
- 2 cups fresh corn kernels
- 8 large eggs, lightly beaten
- 1/2 cup plain fat-free Greek yogurt
- 1 teaspoon grated lemon zest
- 1 teaspoon lemon juice
- Freshly ground black pepper
- 4 ounces smoked salmon, cut into thin strips
- Chopped fresh dill, to garnish
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