Scrambled Eggs & Corn

Ingredients

9 gr butter
2 scallions
5 cilantro sprigs
1 ear of corn
2 eggs salt
1 flour tortilla
2 corn tortillas
16 gr muenster cheese

Instructions

-=OR=Monterey Jack cheese MELT BUTTER IN AN 20 cm 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