Scrambled eggs with corn, chilli and fried courgettes

You'll love the jumble of flavours in this Nici Wickes scrambled egg recipe! The fried courgettes bring an almost bitter note, while the corn is sweet and the chilli gives it a pick-me-up with a touch of heat. It’s perfect!

By Nici Wickes
  • 15 mins cooking
  • Serves 2
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  • 4 tablespoon olive oil
  • 2 courgettes, sliced into very thin rounds
  • 1 corn cob or 1 cup corn kernels
  • 3 eggs, lightly beaten
  • small handful parsley or coriander
  • 1/2 mild red chilli, de-seeded, thinly sliced
  • 50 gram shaved parmesan (if not going dairy-free)
  • gluten-free bread rolls, to serve


  • 1
    Heat half the oil in a frying pan. Fry the courgettes in batches until dark golden, then turn. Remove with a slotted spoon and drain on paper towels.
  • 2
    Add the corn to the pan and sauté for 2-3 minutes. Add the remaining oil, then pour in the eggs and herbs. Swirl with a wooden spoon and slowly cook the eggs until set.
  • 3
    Serve topped with chopped chilli and cheese (if using) with warm bread rolls.

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