Scrambled Eggs & Corn
Yield
1 servingsPrep
10 minCook
5 minReady
15 minTrans-fat Free, Good source of fiber, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | teaspoons |
butter
|
|
| 2 | each |
scallions, spring or green onions
including a little of the greens, finely chopped |
|
| 5 | sprigs |
cilantro
chopped |
|
| 1 | Ear |
corn
large, kernels removed |
*
|
| 1 | x |
water
|
*
|
| 2 | large |
eggs
|
|
| 1 | x |
salt
to taste |
*
|
| 1 | large |
flour tortillas
or 2 small corn tortillas |
*
|
| 2 | tablespoons |
muenster cheese
or monterey jack, grated |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1E+1 | ml |
butter
|
|
| 2 | each |
scallions, spring or green onions
including a little of the greens, finely chopped |
|
| 5 | sprigs |
cilantro
chopped |
|
| 1 | Ear |
corn
large, kernels removed |
*
|
| 1 | x |
water
|
*
|
| 2 | large |
eggs
|
|
| 1 | x |
salt
to taste |
*
|
| 1 | large |
flour tortillas
or 2 small corn tortillas |
*
|
| 3E+1 | ml |
muenster cheese
or monterey jack, 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.
