Scrambled Eggs and Corn in Tortillas

Excellent Sunday morning breakfast in the summer.

Corn, freshly cut from the cob, is sautéed with green onion (I used a CSA box small onion instead of scallions), and not having safflower stamens, I added a pinch of saffron. I also substituted goat cheese for the Monterey Jack.

The eggs have a delightful crunch from the corn kernels, and a great fresh flavor. Half went into a tortilla (for me, along with garden tomato wedges), and half went on a bagel, for 12 daughter.

Definitely a good combination! Quick, too.