Mexican-style charred avocado & corn omelette

Prep 15 minutes Cook 10 minutes l PersonalPoints range: 1-16

SERVES 1

Calorie-controlled cooking spray 1 small corn on the cob 75g avocado, halved, peeled and stone removed

2 small tomatoes, finely diced

½ small red onion, finely diced

100g tin kidney beans, drained and rinsed 1 tbsp lime juice ½ tsp chilli paste Small handful fresh coriander leaves 2 eggs 50ml skimmed milk ½ tsp taco seasoning Rocket leaves, to serve (optional) LIGHTLY mist a non-stick 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. Whisk together the eggs, milk and taco seasoning in a jug, then season well. Lightly mist a non-stick 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. Arrange the corn and avocado mixture over half the omelette — you may have more filling than you need. Fold over the omelette to enclose the filling. Slide the omelette onto a plate, then season and serve topped with the rest of the coriander and rocket, if using. If you have extra filling, serve it on the side.