Savory scrambled eggs with a hint of saffron for flavor and color. Served on warm corn tortillas for a satisfying meal that can be enjoyed for breakfast, lunch or dinner.
1 tablespoon butter
1/3 cup frozen corn niblets
2 green onions, chopped
1-1/2 tablespoons chopped fresh cilantro
1 saffron thread, crumbled
2 large eggs
2 tablespoons water
1/8 teaspoon salt
1/8 teaspoon ground black pepper
2 (6 inch) corn tortillas
Shredded Monterey Jack cheese
Salsa for accompaniment
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.
Beat eggs with water and season with salt and pepper. Pour into pan, scrambling gently. Warm tortillas in a dry cast-iron or nonstick pan. Transfer tortillas to a plate and cover with egg mixture. Serve garnished with cheese and salsa.
Makes 1 serving.