Scrambled Egg Casserole

1/2 Cup chopped green pepper or sliced green onion
1 Tablespoon olive oil or canola oil
12 Beaten eggs 3 cups egg substitute
1/4 Teaspoon pepper
2 Tablespoons flour
1 Cup  nonfat milk
1 1/2 Cup shredded lowfat American or process Swiss cheese
3 Tablespoons diced pimento
1/3 Cup bread crumbs
In a large skillet cook green onion in 1 tablespoon of olive oil till tender. Add eggs. Cook over medium heat without stirring till mixture begins to set on bottom and around edge. Lift and fold partially cooked eggs so uncooked eggs portion flow underneath. Continue cooking till just set. Transfer to a casserole dish. In a saucepan melt 2 tablespoons of the margarine. Stir in flour and pepper. Add milk all at once. Cook and stir till thickened and bubbly. Stir in cheese till melted. Stir in pimento. Fold cheese mixture into cooked eggs. Melt remaining margarine; toss with crumbs. Sprinkle over egg mixture. Bake in a 350 degree oven for 15 to 20 minutes or till hot. Serves 8.