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In a large frying pan, melt butter over medium-high heat. When bubbly, add red onion and peppers. Cook, stirring often, until softened, 3-5 minutes. Remove from heat and stir in green onions. Scrape onto a plate and refrigerate uncovered until cool, 10-15 minutes. Crack eggs into a large bowl; whisk until lightly beaten. Whisk in Dijon mustard, basil, tarragon, salt and cream or milk. Stir in cheese. Add pepper mixture. Coat two 9-inch pie plates with butter or cooking spray. Pour egg mixture into pie plates, stirring to distribute vegetables. Place pie plates on a rimmed baking sheet,. Bake in center of 325F oven until center is set when jiggled, 35-40 minutes. Remove from oven and let stand 5 minutes. Cut into wedges. TIP: If making ahead, divide pepper mixture between two covered containers. Add egg mixture; seal and refrigerate overnight. Can also be made in pie shells, or individual tart shells.
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Multiple sizes for restaurant-style plating — tartare, rice, salad
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Round rings for perfectly shaped fried eggs and small pancakes
Spring ball whisk — eliminates lumps in gravy, custard, batter
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Multiple sizes for restaurant-style plating — tartare, rice, salad
Record your recipes and experiments — organized cooking journal
Round rings for perfectly shaped fried eggs and small pancakes
Spring ball whisk — eliminates lumps in gravy, custard, batter