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1
Position a rack about 6-inches from the broiler, and preheat the broiler to high heat.
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2
Shear off the corn kernels with a sharp knife over a bowlyou should have about 1/2 cup.
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3
Cook the turkey bacon in a medium nonstick skillet until crisp and brown on both sides, about 4 minutes.
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4
Transfer to a paper-towel lined plate, and set aside.
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5
Add the corn and 1 tablespoon of olive oil and cook until the corn is brown and begins to pop, about 4 minutes.
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6
Pour in the salsa verde and heat until simmering.
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7
Pour salsa into a bowl, crumble the bacon and add to the salsa.
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8
(Wipe out the skillet.)
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9
Warm the skillet over medium-low heat.
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10
Whisk the egg whites in a large bowl until foamy and doubled in volume; season with salt and pepper and whisk in the cilantro.
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11
Add the remaining 1 tablespoon olive oil to the skillet.
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12
Pour the whites into the skillet and swirl to cover entire skillet.
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13
Cook, without stirring, until the whites are almost set and light brown on the bottom, about 3 minutes.
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14
Place the skillet under the broiler and cook until the omelet sets and begins to brown, about 30 seconds.
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15
Spoon half of the salsa onto half of the omelet and fold the omelet over the filling.
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16
Transfer omelet to a serving platter and finish with the remaining salsa on top.
