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Ingredients
Method
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.