Scrambled Eggs And Corn
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Vegetables, Eggs | Vegetarian | Cheese, Vegetarian | 1 | Servings |
INGREDIENTS
| 2 | t | Butter |
| 2 | Scallions, including a | |
| little of the greens | ||
| finely chopped | ||
| 5 | Cilantro sprigs, chopped | |
| 1 | Ear of corn | |
| the kernels removed | ||
| Water | ||
| 2 | Eggs | |
| Salt, Salt =OR=- | ||
| 2 | Corn tortillas | |
| 2 | T | 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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Nutrition (calculated from recipe ingredients)
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Calories: 1356
Calories From Fat: 652
Total Fat: 74.1g
Cholesterol: 557.9mg
Sodium: 3557mg
Potassium: 1227.7mg
Carbohydrates: 87.7g
Fiber: 10.5g
Sugar: 11.5g
Protein: 92.8g