Best Ever Breakfast Scramble

Ingredients

• 1 Tbsp. I Can't Believe It's Not Butter!® Spread
• 1 cup chopped white mushrooms, chopped
• 1 medium red bell pepper, sliced
• 1/2 cup finely chopped red onion
• 1 cup frozen or drained canned whole kernel corn
• 4 eggs
• 2 Tbsp. water
• 1 Tbsp. chopped fresh parsley
• 1/8 tsp. ground black pepper

Directions

1. Melt I Can't Believe It's Not Butter!® Spread in 10-inch nonstick skillet over medium heat and cook mushrooms, red onion and red pepper, stirring occasionally, until tender, about 5 minutes. Stir in corn and cook, stirring occasionally, until starting to brown, about 4 minutes.
2. Meanwhile, beat eggs, water, parsley and pepper with wire whisk. Add egg mixture to skillet and cook over low heat, stirring frequently, until eggs are thoroughly cooked, about 2 minutes. Garnish, if desired, with additional parsley.

• TIP: For a lower fat version, use 4 egg whites and 2 whole eggs instead of 4 eggs.
• See nutrition information for saturated fat content.