Tex-mex scramble with chargrilled corn salsa

SERVES 4 PREP AND COOK TIME 45 MINUTES DIFFICULTY LOW

4 zucchini, each cut lengthways into thirds

4 x 55g eggs

110g cottage cheese

40g Danish feta, crumbled

2 teaspoons Mexican seasoning

1 tablespoon olive oil

CHARGRILLED CORN SALSA

1 corn cob, husk and silks removed

2 tomatoes, chopped

80g avocado, chopped

¼ cup coriander sprigs, torn

Finely grated zest and juice of 1 lime, plus lime wedges to serve

1 To make the chargrilled corn salsa, preheat a chargrill pan over high heat. Add the corn and cook, turning occasionally, for 6-8 minutes or until just cooked and golden. Transfer to a board, then carefully slice off the kernels. Transfer the kernels to a bowl and add all the remaining ingredients. Season with freshly ground black pepper and stir to combine, then set aside until ready to serve.

2 Reheat the chargrill pan over high heat. Add the zucchini and cook, turning occasionally, for 8-10 minutes or until cooked and deep golden. Meanwhile, whisk the eggs, cottage cheese, feta and Mexican seasoning in a bowl.

3 Heat the oil in a large, non-stick frying pan over high heat. Add the egg mixture and cook, stirring gently occasionally, for 1-2 minutes or until softly set. Spoon the scramble onto plates and arrange the zucchini alongside. Add the corn salsa and serve with the lime wedges.