Spinach & corn scrambled eggs with parmesan
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Unrated
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Prep Time
5 mins
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Cook Time
5 mins
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Servings
2
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Course
Breakfast
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Cuisine
International
Spinach & corn scrambled eggs with parmesan
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Pimp up your scrambled eggs with spinach and corn for something a little special.
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Ingredients
- 1 cup corn kernels fresh or thawed from frozen
- 1 - 2 Tbsp butter/olive oil
- 1 clove garlic crushed
- 3 cups baby spinach leaves
- pinch of chilli flakes
- 6 free-range eggs beaten
- 2 Tbs finely chopped parsley coriander cilantro or chives
- 100 gms Parmesan cheese freshly grated
- salt & pepper
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Instructions
- Heat the butter in a large non-stick frying pan and fry the corn for a few minutes until it just starts to pop and takes on some colour.
- Add the crushed garlic and chilli, and cook for a further minute.
- Add the spinach leaves and toss to wilt. If necessary, add a splash of water to help create some steam to hasten the wilting process. If you have a lid for the pan, you could put that on for a minute too.
- When the spinach has wilted, stir in the beaten eggs and gently scrape the pan with a spatula to cook. Add half the Parmesan cheese to melt into the egg mix.
- Be careful not to overcook the eggs and serve immediately with the rest of the grated Parmesan cheese sprinkled on the top.
Notes
- This dish is better eaten freshly made.
- Serve with bacon as an option.
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