Mexican-style charred avocado & corn omelette

Instructions

1. Lightly mist a griddle pan with cooking spray and set over a high heat. Griddle the corn and avocado (cut-side down) for 5-7 minutes, turning the corn, until charred and tender. Use a small knife to remove the corn kernels from the cob and thinly slice the avocado. Transfer to a bowl and toss together with the tomatoes, onion, beans, lime juice, chilli paste and half the coriander. Season to taste and set aside.
2. Whisk together the eggs, milk and taco seasoning in a jug, then season well. Lightly mist a nonstick frying pan with cooking spray and set over a medium-high heat. Pour the egg mixture into the pan and cook for 30 seconds or until the base is set. Then, using a spatula, draw the edges into the centre, allowing any uncooked egg to run underneath. Cook for a further 2-3 minutes or until the egg is almost set.
3. Arrange the corn and avocado mixture over half of the omelette – you may have more filling than you need. Fold over the omelette to enclose the filling.
4. Slide the omelette onto a plate and serve topped with the remaining coriander leaves. If you have any extra filling, you can serve this on the side