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.