1.Pour boiling water over broccoli and corn; stand for 2 minutes, drain.
2.Heat oil in a large frying pan; cook bacon, mushrooms and corn until vegetables soften. Remove from heat, stir in chives.
3.Heat a lightly greased 20cm frying pan, add a quarter of the egg, then, working quickly push cooked egg mixture in from the sides of pan and the uncooked mixture to the outside.
4.When omelette is almost set, sprinkle a quarter of the vegetable mixture over half of the omelette, top with a quarter of the ricotta. Fold omelette in half over top of ricotta and vegetables. Remove omelette from pan carefully. Keep warm, repeat three times with remaining egg, vegetables and ricotta.
5.Serve omelettes with rocket leaves, if desired.