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Spinach & corn scrambled eggs with parmesan

Pimp up your scrambled eggs with spinach and corn for something a little special.

Prep Time
5 mins
Cook Time
5 mins
Servings: 2
Course: Breakfast
Cuisine: International

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

Instructions

    Cup of Yum
  1. 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.
  2. Add the crushed garlic and chilli, and cook for a further minute. 
  3. 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.
  4. 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.
  5. 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.