Corn and bacon omelette

Instructions

1. Boil, steam or microwave corn until just tender. Drain.
2. Lightly spray a medium non-stick frying pan with oil and heat over high heat. Cook the bacon, stirring, for 2–3 minutes or until golden.
3. Place eggs and 2 tablespoons water in a jug. Season with salt and freshly ground black pepper and beat with a fork until frothy.
4. Lightly spray a small non-stick frying pan with oil and heat over high heat. Add half the egg mixture and cook for 10 seconds. Using a spatula, draw the edges of the omelette into the centre, allowing the uncooked egg to run underneath. Continue doing this until the egg mixture is nearly set.
5. Sprinkle half the omelette with half the corn and bacon. Fold omelette to enclose filling. Cook for 1 minute. Slide omelette onto a serving plate. Repeat with the remaining ingredients to make a second omelette. Serve.