Bacon And Corn Soufflé Omelettes

• 7 oz bacon, finely chopped
• 1 clove garlic, minced
• 1/2 None medium red pepper, finely chopped
• 3 None green onions, finely chopped
• 4 oz canned sweet corn, drained
• 6 None large eggs, separated
• 1 1/2 tbsp butter
• 2 oz finely grated Gruyere cheese

1. Preheat broiler. Heat a large frying pan over medium-high heat. Cook bacon until crispy. Add garlic, pepper, onions and corn. Cook, stirring, until softened. Remove from heat and cover to keep warm.
2. Lightly beat egg yolks and 1 tbsp water in a large bowl until combined. Whip egg whites to soft peaks then fold into yolk mixture in 2 batches.
3. Meanwhile, melt 1/2 the butter in the frying pan over medium heat. Cook 1/2 of the egg mixture until browned underneath. Transfer to oven and broil until just set. Spoon 1/2 of the corn mixture over omelette and sprinkle with 1/2 of the cheese. Fold omelette in 1/2 then slide out onto a serving plate. Repeat with remaining butter, egg, corn mixture and cheese.

bacon, clove garlic, red pepper, green onions, sweet corn, eggs, butter, gruyuere cheese

Taken from recipes-plus.com/api/v2.0/recipes/33701 (may not work)