Tasty Scrambled Eggs

• 1 tablespoon butter
• 4 spring onions, sliced
• 1/2 red capsicum, diced
• 100g sliced ham, cut into strips
• 1/2 cup corn kernels, canned or frozen
• 8 eggs
• 80g PHILADELPHIA Light Spreadable Cream Cheese, softened
• salt and pepper to taste
• 1/2 cup Italian flat-leaf parsley, roughly chopped
• 4 croissants, sliced in half

1. Heat the butter in a large non-stick frying pan over a medium heat.
2. Add the spring onions and cook for 1 minute, then add the capsicum and ham and cook, stirring for 1 minute.
3. Whisk together the eggs, Philly* and seasoning.
4. Add to the pan with the parsley and stir over a low heat for 3-5 minutes, until thickened and creamy.
5. To serve, spoon scrambled eggs onto croissant bases and top with croissant lids.

butter, spring onions, red, ham, corn kernels, eggs, philadelphia, salt, italian flatleaf, croissants

Taken from www.kraftrecipes.com/recipes/tasty-scrambled-eggs-104247.aspx (may not work)