Method

1. Use a small serrated knife to cut down the side of corn to release the kernels.
2. Whisk the eggs, milk and chives in a small bowl. Spray a small non-stick frying pan with olive oil spray. Place over medium-high heat. Add half the corn kernels. Cook, stirring occasionally, for 2 mins or until tender.
3. Pour half the egg mixture over corn in the pan and swirl pan to coat. Sprinkle with half the cheddar. Cook for 1-2 mins or until the egg is almost set. Use a spatula to fold in half. Gently transfer to a serving plate. Repeat with remaining corn kernels, egg mixture and cheddar.
4. Sprinkle the omelettes with extra chives. Serve immediately with toast.