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Corn Scrambled Eggs for one

 
Bc2c203cd1ffa8cfef6d 550
30

Quick and easy scrambled eggs with a bit of Mexican flair. Served with corn tortillas and salsa. Perfect for one serving and very easy to double up for two.

Yield

1

servings

Prep

10

min

Cook

20

min

Ready

30

min

Trans-fat Free, Good source of fiber, Low Carb
 

Ingredients

2 teaspoons butter
2 each scallions, spring or green onions
including some greens, finely chopped
5 sprigs cilantro
1 large ear of corn
kernels removed
*
1 x water
*
2 large eggs
1 x salt
*
2 each corn tortillas (6-inch)
*
2 tablespoons monterey jack cheese
grated

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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 256g (9.0 oz)
Amount per Serving
Calories 30369% of calories from fat
 % Daily Value *
Total Fat 23g 36%
Saturated Fat 11g 56%
Trans Fat 0g
Cholesterol 458mg 153%
Sodium 334mg 14%
Total Carbohydrate 2g 2%
Dietary Fiber 4g 14%
Sugars g
Protein 39g
Vitamin A 158% Vitamin C 54%
Calcium 27% Iron 23%
* based on a 2,000 calorie diet How is this calculated?

 

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