Best Ever Breakfast Scramble

  • Recipe serves: 4
  • Prep Time 10 min
  • Cook Time 10 min

Ingredients

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

Nutritional Information

Nutritional Information

Serving Size 1 serving
Amount Per Serving
Calories 150
Calories from Fat 60
Total Fat 7 g
Saturated Fat 2 g
Trans Fat 0 g
Cholesterol 185 mg
Sodium 100 mg
Total Carbs 14 g
Dietary Fiber 2 g
Sugars 3 g
Protein 9 g
Vitamin A 30 %
Vitamin C 70 %
Calcium 4 %
Iron 8 %
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