1

Boil, steam or microwave corn until just tender. Drain.

2

Lightly spray a medium non-stick frying pan with oil and heat over high heat. Cook the bacon, stirring, for 2–3 minutes or until golden.

3

Place eggs and 2 tablespoons water in a jug. Season with salt and freshly ground black pepper and beat with a fork until frothy.

4

Lightly spray a small non-stick frying pan with oil and heat over high heat. Add half the egg mixture and cook for 10 seconds. Using a spatula, draw the edges of the omelette into the centre, allowing the uncooked egg to run underneath. Continue doing this until the egg mixture is nearly set.

5

Sprinkle half the omelette with half the corn and bacon. Fold omelette to enclose filling. Cook for 1 minute. Slide omelette onto a serving plate. Repeat with the remaining ingredients to make a second omelette. Serve.