SCRAMBLED EGGS & CORN

      Title: SCRAMBLED EGGS & CORN
  Categories: Cheese, Vegetarian
       Yield: 1 Servings
  
       2 ts Butter
       2    Scallions; including a
            - little of the greens,
            - finely chopped
       5    Cilantro sprigs; chopped
       1 lg Ear of corn
            - the kernels removed
            Water
       2    Eggs
            Salt
       1 lg Flour tortilla; -=OR=-
       2    Corn tortillas
       2 tb Grated Muenster cheese
            -=OR=- Monterey Jack cheese
  
   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.
   
   DEBORAH MADISON - PRODIGY GUEST CHEFS COOKBOOK
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