Bacon, Corn, Chive And Ricotta Omelets - cooking recipe

Ingredients

7 oz broccoli, finely chopped
1/2 cup frozen or canned corn
1 tsp olive oil
2 slices bacon, coarsely chopped
10 None button mushrooms, thinly sliced
2 tbsp chopped fresh chives
6 None eggs, beaten lightly
1/2 cup ricotta cheese
None None Arugula, to serve (optional)

Preparation

Pour boiling water over the broccoli in large bowl. Let stand for 2 mins; drain. Place in a large bowl.
Heat the oil in a large skillet on medium-high heat. Cook the bacon, mushrooms and corn until the vegetables soften. Remove from the heat. Stir in the chives. Add to broccoli and mix well.
Heat an oiled 8-inch skillet on medium heat. Add a quarter of the egg. Working quickly, push the cooked egg mixture in from the sides of pan and the uncooked mixture to the outside.
When the omelet is almost set, sprinkle a quarter of the vegetable mixture over half of the omelet and top with a 2 tbsp of the cheese. Fold the omelet in half over the top of cheese and vegetables. Remove the omelet from the pan carefully. Keep warm. Repeat 3 times with the remaining egg, vegetables and cheese.
Serve the omelet with arugula leaves, if desired.