Prep: 10 Mins Cook: 5 Mins
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 Eggs and Corn in Tortillas


  • 1 tablespoon butter
  • 1/3 cup frozen corn
  • 2 green onions, chopped
  • 1 1/2 tablespoon chopped fresh cilantro
  • 1 saffron thread, crumbled
  • 2 eggs
  • 2 tbls. water
  • 1/8 teaspoon salt
  • 1/8 teaspoon ground black pepper
  • 2 (6-in.) corn tortillas
  • 1/4 cup shredded Monterey Jack cheese
  • 2 tbls. ORTEGA Salsa - Thick & Chunky (Medium)


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.
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