Create your FlavorProfile!
Find just-for-you recipes, save favorites and more when you customize your FlavorProfile.
© Meredith Corporation. All rights reserved. Used with permission.
Preheat oven to 375°F. Slice bottom half of bell pepper into thin rings; seed and chop remaining pepper. Set aside.
In a large bowl, whisk together eggs, half-and-half (or milk), mustard, lemon-pepper seasoning, curry powder and salt; set aside.
Heat oil in a 12-inch nonstick ovenproof skillet over medium heat. Add asparagus; cook 1 to 2 minutes or until bright green. Remove asparagus with tongs; set aside. Add chopped pepper and peas; cook 2 minutes. Stir in tomatoes. Cook until tomato skins begin to pop. Arrange muffin pieces on top of vegetables. Slowly pour egg mixture over all, making sure to saturate muffin pieces. Top with asparagus spears, pressing lightly with the back of spoon.
Transfer pan to oven. Bake, uncovered, for 12 minutes. Top with pepper rings and cheese. Turn oven to broil. Broil for 2 to 3 minutes or until top is golden brown, cheese is melted, and eggs are set.
Loosen edge and carefully slide onto serving platter. Cut into wedges to serve. Top with fresh basil leaves.