Bacon And Corn Soufflé Omelettes - cooking recipe

Ingredients

7 oz bacon, finely chopped
1 clove garlic, minced
1/2 None medium red pepper, finely chopped
3 None green onions, finely chopped
4 oz canned sweet corn, drained
6 None large eggs, separated
1 1/2 tbsp butter
2 oz finely grated Gruyere cheese

Preparation

Preheat broiler. Heat a large frying pan over medium-high heat. Cook bacon until crispy. Add garlic, pepper, onions and corn. Cook, stirring, until softened. Remove from heat and cover to keep warm.
Lightly beat egg yolks and 1 tbsp water in a large bowl until combined. Whip egg whites to soft peaks then fold into yolk mixture in 2 batches.
Meanwhile, melt 1/2 the butter in the frying pan over medium heat. Cook 1/2 of the egg mixture until browned underneath. Transfer to oven and broil until just set. Spoon 1/2 of the corn mixture over omelette and sprinkle with 1/2 of the cheese. Fold omelette in 1/2 then slide out onto a serving plate. Repeat with remaining butter, egg, corn mixture and cheese.