Colorado Egg Producers


Open-faced corn and zucchini omelet with smoked salmon and lemon cream

Prep Time: 
35 minutes
Cook Time: 
15 minutes
4 servings


1 pound zucchini, coarsely shredded
1 1/2 tsp. kosher salt, divided
2 tbsp. 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 tsp. grated lemon zest
1 tsp. lemon juice
Ground black pepper
4 ounces smoked salmon, cut into thin strips
Chopped fresh dill, to garnish


Heat oven to 350 degrees fahrenheit.

In a colander, toss the zucchini with 1/2 tsp. of the salt and let the mixture stand over the sink for 10 minutes.

In a large, oven-safe nonstick skillet, heat the oil over medium. Add the onion and cook until golden, about 5 minutes. Set aside.

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