Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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
-=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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