Sweet Corn and Free Range Egg Omelette

We count ourselves as blessed to have our own chooks producing a consistent three eggs per day. So quite regularly I will include eggs as a breakfast option. This morning I rated myself on the omelette that turned out. I used sweet corn and english spinach and served it with a tomato and avocadoe salsa expertly prepared by Princess. A little sour cream just brought it to life. Some tiny new potato chips as there were plenty of spuds dug yesterday. YUM!