Corn adds sunny side to dinner omelet with salmon

08/11/2014 10:34 PM

08/13/2014 12:34 PM

For the first couple weeks of corn season, my family is content to eat plain old corn on the cob day after day. And why not? It’s perfect as is.

But even perfection gets boring after a while, which is why I tend to fancy up our corn-centric preparations as we get deeper into the season. In this case, I dreamed up a large, family-style, open-faced dinner omelet. I was inspired by my own dear son, Sam, who likes to toss leftover corn into his morning omelet.

What turns this omelet into a dish fit for din-din? Smoked salmon and a lemon cream made with Greek yogurt, which is high-protein and low-fat (and wonderfully creamy). Of course, the eggs are an additional source of protein. This dish is surprisingly substantial. Add a nice green salad on the side and you’ll be rolling.

OPEN-FACED CORN AND ZUCCHINI OMELET WITH SMOKED SALMON AND LEMON CREAM

Servings: 4

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

Ground black pepper

4 ounces smoked salmon, cut into thin strips

Chopped fresh dill, to garnish

Heat the oven to 350 F.

In a colander, toss the zucchini with 1/2 teaspoon 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.

Using your hands, squeeze small handfuls of the zucchini to discard as much water as possible. Add the squeezed zucchini to the skillet with the onion. Return the skillet to medium heat and cook, stirring, for 2 minutes.

Stir in the corn, eggs and the remaining teaspoon of salt. Cook, lifting up the edges of the omelet to let the uncooked egg mixture flow underneath, until the omelet is mostly set. Transfer the omelet to the oven and bake for 5 minutes, or until the top is just set.

Meanwhile, in a small bowl combine the yogurt, lemon zest and lemon juice. Season with salt and pepper. To serve, cut the omelet into wedges and top each portion with a quarter of the salmon and lemon cream, as well as a sprinkling of dill.

Nutrition information per serving: 350 calories; 150 calories from fat (43 percent of total calories); 17 g fat (3.5 g saturated; 0 g trans fats); 365 mg cholesterol; 26 g carbohydrate; 4 g fiber; 10 g sugar; 24 g protein; 870 mg sodium.

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