* Prepare the fresh sweetcorn kernels the night before. Get one ear of fresh sweetcorn and scrape out the kernels.
Combine whole egg, egg whites and milk in a mixing bowl. Beat with a hand whisk until just combined. (Do not beat until frothy.) Add in sweet corn, spring onions, cilipadi, and salt and pepper. Pour mixture into a lightly greased and heated non-stick pan. Stir gently with a spatula and cook over a low heat until mixture is almost cooked.
Take the pan away from the heat then gently stir the scrambled egg mixture a few more times. (This is to ensure that the eggs will be cooked but not over the fire.)
Dish out into two individual plastic containers and have some toasted french loaf slices to accompany.