4 ounces cream cheese
1/2 cup diced green bell pepper
1/2 cup diced red bell pepper
1/2 cup chopped green onions
4 tablespoons butter or margarine – divided use
1 (8-1/4 ounce) can whole kernel corn, drained
6 large eggs, lightly beaten
1/8 teaspoon ground red pepper
Salt and freshly ground pepper to taste
2 slices bacon, cooked and crumbled
Additional chopped green onion for garnish
Place cream cheese in a glass measure and heat in a microwave oven on HIGH for 1 to 2 minutes or until melted. Set aside.
Saute green and red pepper and green onions in 2 tablespoons butter in a skillet over medium heat until tender. Add sauteed vegetables and corn to cream cheese; stir well and set aside.
Combine eggs, ground red pepper, salt and pepper; stirring until blended. Set aside.
Melt remaining 2 tablespoons butter in skillet, rotating skillet to coat bottom; add reserved cream cheese mixture and egg mixture. Cook over medium-low heat, stirring occasionally, until eggs are firm, but still moist. Remove egg mixture to a serving platter. Sprinkle with bacon and addition chopped green onions. Serve immediately.
Makes 4 to 6 servings.