Bacon, sweetcorn & rocket omelette

Bacon, sweetcorn & rocket omelette


  1. Whisk the eggs in a bowl and season with a little salt and pepper.
  2. Heat a medium non-stick frying pan over a medium-low heat.
  3. Add a tsp of the oil and fry the bacon for 5 minutes until crisp. Halfway through add the sweetcorn and cook until golden.
  4. Remove with a slotted spoon and set aside on a plate, covering to keep warm.
  5. Add the remaining oil and swirl to coat the pan. Pour 1⁄4 of the egg mixture to the pan and swirl again to coat.
  6. Cook until just set for 4-5 minutes. Repeat three more times with the remaining egg.
  7. Top one half of each omelette with a handful of rocket and a 1⁄4 of the crispy bacon & sweetcorn.
  8. Scatter over a little cheese and flip the empty half over the filling. Serve whole or cut into wedges to serve.

Recipes from

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If you have any herbs you can finely chop a tbsp and stir through the whisked egg before cooking


8 medium British Lion eggs
3 tsp olive oil
4 rashers bacon, roughly chopped
340g tinned sweetcorn, drained
80g rocket, spinach or watercress
3 tbsp grated cheese (Cheddar or Parmesan)


Time: 10 mins
Serves: 4
Nutrition: n/a