Categories: Cheese/eggs, Vegetables 
      Yield: 1 servings 
  
      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.