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