Bacon, bean & spinach omelette

Heat 1 tsp olive oil in a frying pan. Cook 1 slice bacon. Transfer to a board and coarsely chop. Whisk 2 eggs and 1 tbs water. Pour mixture into pan and swirl to coat. When almost set, scatter with bacon, 2 tsp grated parmesan cheese, 60g canned butter beans (rinsed, drained), 25g baby spinach leaves and 1 tbs reduced-fat fresh ricotta cheese. Fold omelette. Season with salt and pepper to serve.