Omelette-Stuffed Croissant

• 2 tablespoons hellmann's or best foods real mayonnaise
• 2 large eggs
• 1/4 cup red bell pepper finely chopped
• 1 tablespoon red onion finely chopped
• 1 slice prosciutto ham about 1 oz., optional
• 1 tablespoon country crock spread
• 1 croissant large, split lengthwise
• 1/4 cup watercress fresh, or baby spinach, stems removed, optional

1. Beat Hellmann's(R) or Best Foods(R) Real Mayonnaise with eggs in small bowl. Stir in red pepper and onion. Season, if desired, with ground black pepper.
2. Melt Spread in 12-inch nonstick skillet over medium-low heat and cook egg mixture 4 minutes (do not stir). Reduce heat to low and cook covered 4 minutes or until eggs are set. Fold over each side.
3. Arrange omelette on croissant, then top with prosciutto and watercress.

mayonnaise, eggs, red bell pepper, red onion, ham, country, croissant large, watercress fresh

Taken from www.yummly.com/recipe/Omelette-stuffed-Croissant-2203927 (may not work)