Name: Bacon, corn, chive and ricotta omelettes
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 200 gram broccoli, chopped finely; 1/2 cup (80g) frozen or canned corn kernels; 1 teaspoon olive oil; 2 bacon rashers (140g), rind removed, chopped coarsely; 10 button mushrooms (120g), sliced thinly; 2 tablespoon chopped fresh chives; 6 eggs, beaten lightly; 1/2 cup (120g) low-fat ricotta cheese, crumbled; 60 gram baby rocket leaves

Bacon, corn, chive and ricotta omelettes

It�s a cheese omelette makeover! There�s something about fluffy eggs and the gentle taste of creamy ricotta that just fits perfectly especially when bacon and mushrooms are added.

Ingredients

200 gram broccoli, chopped finely

1/2 cup (80g) frozen or canned corn kernels

1 teaspoon olive oil

2 bacon rashers (140g), rind removed, chopped coarsely

10 button mushrooms (120g), sliced thinly

2 tablespoon chopped fresh chives

6 eggs, beaten lightly

1/2 cup (120g) low-fat ricotta cheese, crumbled

60 gram baby rocket leaves

Method

1.Pour boiling water over broccoli and corn; stand for 2 minutes, drain.

2.Heat oil in a large frying pan; cook bacon, mushrooms and corn until vegetables soften. Remove from heat; stir in chives.

3.Heat an oiled 20cm frying pan, add a quarter of the egg, then, working quickly, push cooked egg mixture in from the sides of pan and the uncooked mixture to the outside.

4.When omelette is almost set, sprinkle a quarter of the vegetable mixture over half of the omelette, top with a quarter of the cheese. Fold omelette in half over top of cheese and vegetables. Remove omelette from pan carefully. Keep warm, repeat three times with remaining egg, vegetables and cheese.

5.Serve omelettes with rocket leaves.

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Ingredients

Method

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