Corn & bacon omelette

Heat a frying pan lightly sprayed with oil. Cook 2 slices 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, sprinkle with bacon and ¼ cup canned corn kernels (drained). Fold omelette. Serve with wilted baby spinach leaves and 1 x 35g slice gluten-free bread (toasted).