 |
SCRAMBLED EGGS AND CORN
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Cheese/Eggs Vegetarian
Madison
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 teaspoon 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 tablespoon 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
- - - - - - - - - - - - - - - - - -
|
