Name: Scrambled Eggs and Corn
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 =OR=- Monterey Jack cheese

CATEGORY	CUISINE	TAG	YIELD
Dairy, Vegetables, Eggs	Vegetarian	Cheese, Vegetarian	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 =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.
DEBORAH MADISON - PRODIGY GUEST CHEFS COOKBOOK
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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