Corn Scrambled Eggs for one

Directions

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.