1.Cook bacon in oiled omelette pan until crisp. Add garlic, capsicum, onion and corn; cook, stirring, until softened. Remove from heat; cover to keep warm.
2.Lightly beat egg yolks and the water in large bowl until combined. Beat egg whites in medium bowl with electric mixer until soft peaks form; fold into yolk mixture, in two batches.
3.Meanwhile, melt half of the butter in same pan. Pour half of the egg mixture into pan, smooth top. Cook over medium heat until browned underneath. If necessary, cover pan handle with foil, then place pan under preheated grill until top is just set.
4.Spoon half of the corn mixture over omelette, sprinkle with half of the cheese. Fold in half; slide onto serving plate. Repeat with remaining butter, egg, corn mixture and cheese. Serve with a fresh chilli and tomato salsa, if you like.
Cut the kernels from two cobs of fresh corn and cook them in the pan with the bacon mixture (instead of using canned corn) for an extra bit of crunch and flavour.Note