Portion Size: ½ cup

 Ingredients: Yields: 8 servings

Ingredients	Notes:
1/2 cup chopped green pepper or sliced green onion	Wash, trim and slice
3 tablespoons olive oil
12 Beaten eggs	May use egg substitute
1/4 teaspoon pepper
2 tablespoons flour
1 cup nonfat milk
1 1/2 Cup shredded low fat Cheddar or low fat Swiss cheese
3 Tablespoons diced pimento
1/3 Cup bread crumbs

Directions:

Steps:	Directions:	Critical Control Point /Quality Assurance
1	Preheat oven to 350°F
2	In a large skillet cook green onion in 1 tablespoon of olive oil till tender. Add eggs.
3	Cook over medium heat without stirring till mixture begins to set on bottom and around edge
4	Lift and fold partially cooked eggs so uncooked eggs portion flow underneath.
5	Continue cooking till just set. Transfer to a baking dish.
6	In a saucepan melt 2 tablespoons of the margarine.
7	Stir in flour and pepper. Add milk all at once.
8	Cook and stir till thickened and bubbly.
9	Stir in cheese till melted. Stir in pimento.
10	Fold cheese mixture into cooked eggs.
11	Add remaining oil to crumbs; toss with crumbs
12	Sprinkle over egg mixture and bake in a 350°F oven for 15 to 20 minutes or till hot	Cook until internal  end temperature is 160 ° degrees F.