Method

Mince

Heat a medium-sized saucepan to hot, add the pork mince and fry until evenly browned. Remove the mince from the saucepan and set aside. Heat the oil in the same pan; add the onion and sauté for about 5 minutes or until soft and translucent. Add the red pepper and garlic and cook for another minute. Add the chilli flakes, smoked paprika and cumin and sauté, stirring occasionally, for 1 minute. Add the tomato paste and cook for a further 5 minutes.

Add the chicken stock and tomatoes and stir to combine, then cover with a lid. Bring to a boil, then turn the heat down to medium and simmer for 20 minutes. Stir occasionally to ensure that it doesn’t catch at the bottom.

Add the beans and corn and stir through. Let it simmer for another 10 minutes, adding a little water if needed.

Omelette

Beat the eggs, milk, salt and pepper together.

Heat a shallow, non-stick pan over medium heat. Add one tablespoon of olive oil and swirl to cover the whole base of the pan in oil. Add half of the egg mix into the pan and swirl to cover the whole base of the pan. When the egg looks set around the edges, sprinkle half of the cheddar over the egg and let it melt a bit. Add half of the cooked mince mixture on top of the cheese and fold the omelette over to close it. Slide it out of the pan and onto a serving platter. Repeat with the remaining ingredients to make the second omelette.

To Serve

Mash the avocado lightly with a fork, season with salt, pepper and lemon juice.

Serve the omelettes with a dollop of avo smash and fresh coriander.