| 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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