Scrambled Eggs and Corn
6
6
Ingredients
| 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 |
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.
Nutrition Facts
Serving Size 256g (9.0 oz)Amount per Serving
Calories 30269% of calories from fat
% Daily Value *
Total Fat 23g
36%
Saturated Fat 11g
56%
Trans Fat
0g
Cholesterol 459mg
153%
Sodium 349mg
15%
Total Carbohydrate
2g
2%
Dietary Fiber 4g
14%
Sugars g
Protein
38g
Vitamin A 159%
•
Vitamin C 54%
Calcium 26%
•
Iron 23%
* based on a 2,000 calorie diet
How is this calculated?
