Title: Scrambled Eggs and Corn
Categories: Cheese Vegetarian
Yield: 1 Servings

2	ts	Butter
2		Scallions; including a little of the greens, finely choppe
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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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