In a hot frypan or BBQ, grill corn until charred. Set aside.
Wipe the pan clean and then add the bacon and cook until crispy. Set aside on a plate with a paper towel.
In a small bowl, mix the eggs & cream. Season with salt and pepper.
Melt butter in a non-stick frypan over medium-low heat. Pour in the egg mixture and cook for 1-2 minutes, until just set. Sprinkle over bacon, chives & green leaves.
Add freshly sliced avocado on top
To serve, roll your omelette or fold it in half. Serve your corn on the cob and top with microgreens.