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| RECIPE FOR SCRAMBLED EGGS AND CORN |
Title: Scrambled Eggs And Corn
Category: Vegetarian
Serves: 1
Ingredients:
| 2.00 | ts | Butter | | 2.00 | | Scallions; including a | | | - little of the greens, | | | - finely chopped | | 5.00 | | Cilantro sprigs; chopped | | 1.00 | lg | Ear of corn | | | - the kernels removed | | | Water | | 2.00 | | Eggs | | | Salt | | 1.00 | lg | Flour tortilla; -=OR=- | | 2.00 | | Corn tortillas | | 2.00 | tb | Grated Muenster cheese | | | -=OR=- Monterey Jack cheese |
Instructions:
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 into the pan with the corn and scramble them gently with a fork.
Add the grated cheese at the end and stir it in with a few strokes of the fork.
While the eggs are cooking, warm the tortillas in a dry pan.
Serve them hot with the eggs and salsa or extra cilantro, as desired.
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