For puff pancake, in a 10-inch ovenproof nonstick skillet heat margarine in a 400 degree F oven for 3 to 5 minutes or until melted. Meanwhile, in a medium bowl beat 3/4 cup of the egg product, 1/2 cup of the milk, the flour, and Parmesan cheese with a rotary beater or wire whisk until smooth. Tilt skillet to coat with melted margarine. Immediately pour egg mixture into hot skillet. Bake about 25 minutes or until puffed and browned.
Meanwhile, for eggs, in a medium bowl combine remaining egg product, remaining milk, basil, thyme, salt, and black pepper. Lightly coat a large skillet with cooking spray. Heat skillet over medium heat. Pour in egg mixture. Cook, without stirring, until mixture begins to set on bottom and around edges.
Using a spatula or large spoon, lift and fold partially cooked eggs so uncooked portion flows underneath. Continue cooking for 3 to 4 minutes or until eggs are cooked through but still glossy and moist.
To serve, immediately spoon egg mixture into puff pancake. Cut into wedges. Makes 4 servings.