Scrambled eggs and corn
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | teaspoons | Butter |
| 2 | Scallions -- including a | |
| Little of the greens -- | ||
| Finely chopped | ||
| 5 | Cilantro sprigs -- chopped | |
| 1 | large | Ear of corn -- the kernels |
| Removed | ||
| Water | ||
| 2 | Eggs | |
| Salt | ||
| 1 | large | Flour tortilla -- -=OR=- |
| 2 | Corn tortillas | |
| 2 | tablespoons | Grated Muenster cheese -- |
| =OR=- Monterey Jack | ||
Directions
MELT BUTTER IN AN 8-INCH pan and add scallions, cilantro and corn.
Cook for a minute or so, add a splash of water and continue cooking until the corn is tender. Season with salt. Beat the eggs with a pinch of salt and a teaspoon of water, then pour them i DEBORAH MADISON - PRODIGY GUEST CHEFS COOKBOOK Recipe By :