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Scrambled eggs & corn

Yield: 1 Servings

Ingredients:

• 2 ts Butter
• 2 Scallions; including a - little of the greens - finely chopped
• 5 Cilantro sprigs; chopped
• 1 lg Ear of corn - the kernels removed Water
• 2 Eggs Salt
• 1 lg Flour tortilla; -=OR=-
• 2 Corn tortillas
• 2 tb Grated Muenster cheese

Instructions:

-=OR=- Monterey Jack cheese 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. DEBORAH MADISON - PRODIGY GUEST CHEFS COOKBOOK

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