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