Free Healthy Recipe - Sundried Tomato and Sweetcorn Omelette

Remove the husk from the sweet corn cob and steam in a shallow pan of water for three - five minutes. Remove the cob from the pan and set aside.

While the corn is steaming, drain the oil from the sun-dried tomatoes by laying them on absorbent paper and blotting dry. Cut the tomatoes into small pieces.

Using a hand blender whizz two eggs in a jug with a splash of skimmed milk and season with sea salt and cracked black pepper.
Using a clean tea cloth to prevent burning your hands cut the corn kernels off the cob and reserve in a bowl.
Under a medium flame, pour a teaspoon of olive oil into a small non-stick omelette pan and coat the bottom of the pan with the oil. Add the egg mix and roll the mixture around the pan until the bottom layer begins to cook (while doing this gently lift the cooked mixture off the edges of the pan to prevent it from sticking) Once the mixture is more cooked than not (with only the top layer now left runny drop in the tomatoes and 2/3rds of the corn.

Under the grill toast the top layer of the omelette, until the egg is cooked and the corn is slightly toasted and little pieces are crunchy.
Serve with steamed vegetables.