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Scrambled Egg and Corn in Tortillas

  • 1serving

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Source: cooksrecipes.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Cellulose
VitaminsB1, B2, B3, B9, B12, H, C, D, E, P
MineralsNatrium, Fluorine, Chromium, Silicon, Calcium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 tablespoon butter

  2. 1/3 cup frozen corn niblets

  3. 2 green onions, chopped

  4. 1 1/2 tablespoons chopped fresh cilantro

  5. 1 saffron thread, crumbled

  6. 2 large eggs

  7. 2 tablespoons water

  8. 1/8 teaspoon salt

  9. 1/8 teaspoon ground black pepper

  10. 2 (6-inch) corn tortillas

  11. Shredded Monterey Jack cheese

  12. Salsa for accompaniment

Instructions Jump to Ingredients ↑

  1. Melt butter in an 8-inch pan over medium heat. Add corn, green onions, cilantro and saffron. Cook for 1 to 2 minutes, until corn is tender.

  2. Beat eggs with water and season with salt and pepper. Pour into pan, scrambling gently.

  3. Warm tortillas in a dry cast-iron or nonstick pan. Transfer tortillas to a plate and cover with egg mixture.

  4. Serve garnished with cheese and salsa.

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