Bacon, Bean And Corn Omelette

1. 1

   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.

2. 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.

3. 3

   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.

* Per serving · 4 servings · Values may vary.

No additional tips available.