Instructions: 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.

This recipe yields 1 serving.

Description: "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."

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