1Melt margarine in large skillet over medium heat. Add frozen corn andonions; cook and stir 5 minutes or until vegetables are crisp-tender. Reduce heat to low.
2In large bowl, beat eggs well. Add half-and-half, basil, salt and pepper; blend well. Pour over vegetables. Cook over low heat 6 minutes.
3As edges set, run spatula around edge of skillet, gently lifting vegetable mixture to allow uncooked egg to flow to bottom of skillet. Cover; cook an additional 6 minutes or until top is almost set. (Top will be moist.)
4Arrange tomato slices and bell pepper rings around outer edge of skillet; sprinkle with cheese. Cover; cook an additional 5 minutes or until cheese is melted. Remove from heat; let stand 5 minutes. Cut into wedges to serve.