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
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|Serving Size: 1 Serving (909g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 653 (39%)|
|Amt Per Serving||% DV|
|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 %|
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Calories per serving: 1673
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