Preheat your grill, placing the baking rack close to the top of your oven

Crack the eggs into a bowl, season generously and whisk to slacken

Stir in the coriander and Parmesan and set aside

Place the oil and butter into a non stick, ovenproof, frying pan

Heat over a medium temperature and then add the carrots

Sauté until they start to soften and then add the potato and corn

Season generously and stir to combine

Pour the eggs over the vegetables, stir and then leave to cook for 5 minutes

Place under the grill and cook for 5 minutes, until set

Remove from the oven, cut into wedges and serve