Last Saturday was taco night, but as usual we made too much taco and had leftovers of vegetables, cheese and minced meat. At first it didn't strike me as something we could have for breakfast on Sunday morning, but then it dawned on me I could mix it all into some kind of Mexican-style omelette. And that's what I did.

- 6 eggs - 1 tablespoon of butter - 4 tablespoons of water - 1 diced onion (or what's leftover from the taco meal) - 1 box of canned corn (or what's leftover) - 100 g of minced meat, taco spiced (or what's leftover) - 100 g shredded cheese (or what's leftover) - 1 teaspoon salt - 1/2 teaspoon pepper

Add the butter and vegetables into a hot pan, blanching it. Whip the eggs and water together, adding the salt and pepper. When the vegetables are soft and shiny, turn down the heat a bit, add the minced meat and then pour the whipped eggs into the pan so that it covers the vegetables and the meat. Let the omelette cook on low heat, for 7-10 minutes. When it starts to solidify sprinkle some cheese on top of it. When the cheese starts to melt the omelette is ready.

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