Bacon, sweetcorn and rocket omlette

Ingredients

8 medium eggs

Salt and pepper

3 tsp olive oil

4 rashers bacon, roughly chopped

340g (12oz) tinned sweetcorn, drained

80g (3oz) rocket, spinach or watercress

3 tbsp grated cheese (Cheddar or Parmesan)

Method

Whisk the eggs in a bowl and season with a little salt and pepper.

Heat a medium non-stick frying pan over a medium-low heat.

Add a tsp of the oil and fry the bacon for 5 mins until crisp. Halfway through add the sweetcorn and cook until golden.

Remove with a slotted spoon and set aside on a plate, covering to keep warm.

Add the remaining oil and swirl to coat the pan. Pour 1/4 of the egg mixture to the pan and swirl again to coat.

Cook until just set for 4-5 mins. Set aside once cooked and repeat three more times with the remaining egg.

Top one half of each omelette with a handful of rocket and a  f the crispy bacon and sweetcorn.

Scatter over a little cheese and flip the empty half over the filling. Serve whole or cut into wedges.

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