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Scrambled Eggs and Corn















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


2 teaspoons butter
2 each scallions, spring or green onions
including a little of the greens, finely chopped
5 sprigs cilantro
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


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 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?


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