Bacon, Bean And Corn Omelette - cooking recipe

Ingredients

8 slices bacon, halved
12 None medium eggs
3/4 cup milk
2 tbsp chopped fresh chives, plus extra snippets to garnish
4 tbsp vegetable oil
1 (7 oz) can red kidney beans, drained
1 (7 oz) can corn, drained

Preparation

Cook bacon in a large frying pan over medium-high heat for 5-6 mins, until crispy. Transfer to paper towels to drain then cut in 1/2.
Beat eggs and milk together then stir in chopped chives and season. Heat 1 tbsp oil in a small nonstick frying pan over medium-low heat. Add 1/4 egg mixture and cook gently for 2-3 mins, drawing uncooked egg towards center of pan with a fork. Sprinkle with 1/4 kidney beans and corn. Cook for 2-3 mins, until egg is just set.
Carefully remove omelette from pan and cover to keep warm while you cook another 3 omelettes. Top hot omelettes with bacon. Serve garnished with chive snippets.