Instructions: 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.

This recipe yields 4 to 6 servings.

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