Best Ever Breakfast Scramble

-  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

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.

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.