This recipe for spinach and corn scrambled eggs with Parmesan is a delicious and robust dish that could just as easily be served for supper.

I am one of those types who can eat breakfast at any time of the day. I love eggs and find them the perfect base for a quick and healthy meal. For supper, I often make an omelette or frittata and always pack in as many vegetables as possible.

This spinach and corn scrambled egg recipe with Parmesan is just such a recipe. The corn and spinach add so much flavour and nutrition, you will be polishing your halo as you make it. This is also the perfect recipe to feed a crowd for breakfast and takes minutes to make.

I was tempted to make my Mexican esquites recipe and then just add the spinach and eggs. I think eggs and chilli are the best of friends. I also think coriander (cilantro) goes so well with this recipe too. You can really choose any herb that you like, parsley, chives or cilantro.

I kept this version very tame with only a pinch of dried chilli flakes and about 2 tablespoons of chopped chives, but really it can be amplified to your exact taste so easily. The Parmesan cheese adds amazing flavour too. Add as much or as little as you like.

Bacon would go perfectly with this dish.

A few of my favourite egg recipes:

My best breakfast recipes

Menemen (Turkish scrambled eggs)

Eggs baked in creamy spinach & leeks

Creamy miso mushrooms & eggs

Eggs poached in red wine

Eggs Benedict on roasted brown mushrooms

Shaved asparagus & pea frittata with mint and Parma ham

Shakshuka

Bacon & egg breakfast pies

Poached egg and bacon in bread baskets with roasted tomatoes

30 second ‘poached’ egg on smashed avo and rye bread toast

Prep Time:5

Cook Time:10

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

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.