Mushroom, Corn & Green Onion Scramble

Ingredients:

• 1 Tbsp. Country Crock® Spread
• 1 cup white mushrooms, chopped (about 1 cup)
• 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 cilantro leaves
• 1/8 tsp. ground black pepper

Directions:

1. Melt Country Crock® Spread in 10-inch nonstick skillet over medium heat and cook mushrooms and red onion, stirring occasionally, until tender, about 5 minutes. Stir in corn and cook until starting to brown, about 4 minutes.
2. Meanwhile, beat eggs, water, cilantro 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 cilantro.

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