Eggs, sweetcorn, baby plum
tomatoes, parsley, oregano, Mexican cheese, butter.
2) Slice the plum tomatoes and cube the spicy cheese and set aside.
3) Pour the eggs into a frying pan with a knob of butter and stir rapidly. As the eggs begin to form, add the cheese, tomatoes and sweetcorn. Continue to stir until the eggs are fully scrambled.
Serve with polenta fries and freshly chopped parsley.