Bacon, Corn, Chive And Ricotta Omelets

1. 1

   Pour boiling water over the broccoli in large bowl. Let stand for 2 mins; drain. Place in a large bowl.

2. 2

   Heat the oil in a large skillet on medium-high heat. Cook the bacon, mushrooms and corn until the vegetables soften. Remove from the heat. Stir in the chives. Add to broccoli and mix well.

3. 3

   Heat an oiled 8-inch skillet on medium heat. Add a quarter of the egg. Working quickly, push the cooked egg mixture in from the sides of pan and the uncooked mixture to the outside.

4. 4

   When the omelet is almost set, sprinkle a quarter of the vegetable mixture over half of the omelet and top with a 2 tbsp of the cheese. Fold the omelet in half over the top of cheese and vegetables. Remove the omelet from the pan carefully. Keep warm. Repeat 3 times with the remaining egg, vegetables and cheese.

5. 5

   Serve the omelet with arugula leaves, if desired.

* Per serving · 4 servings · Values may vary.