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Suggest a better descriptionMELT 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
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Serving Size: 1 Serving (909g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 1673 | ||
Calories from Fat: 653 (39%) | ||
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Amt Per Serving | % DV | |
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Total Fat 72.6g | 97 % | |
Saturated Fat 24.8g | 124 % | |
Monounsaturated Fat 24.9g | ||
Polyunsanturated Fat 12.7g | ||
Cholesterol 2148.9mg | 661 % | |
Sodium 1016.2mg | 35 % | |
Potassium 1410.5mg | 37 % | |
Total Carbohydrate 175.7g | 52 % | |
Dietary Fiber 24.3g | 97 % | |
Sugars, other 151.4g | ||
Protein 88.2g | 126 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1673
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