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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.

Scrambled Egg and Corn in Tortillas

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

1. 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.
2. 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.