Bacon, corn, chive and ricotta omelettes

A simple and healthy breakfast for when you've got a little more time to spend cooking.

  • 15 mins preparation
  • 10 mins cooking
  • Serves 4
  • Print


Bacon, corn, chive and ricotta omelettes
  • 200 gram broccoli, chopped finely
  • 1/2 cup (80g) frozen or canned corn kernels
  • 1 teaspoon olive oil
  • 2 bacon rashers (140g), rind removed, chopped coarsely
  • 10 button mushrooms, sliced thinly
  • 2 tablespoon chopped fresh chives
  • 6 eggs, beaten lightly
  • 1/2 cup (120g) low-fat ricotta, crumbled
  • 60 gram baby rocket leaves


Bacon, corn, chive and ricotta omelettes
  • 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.

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