In 10-inch omelet pan or skillet over medium
heat, heat oil until just hot enough to sizzle a drop of water.
Add pepper and onion. Cook, stirring occasionally, until vegetables
are crisp-tender, about 6 minutes. Stir in garlic. Cook 1
to 2 minutes more. In small bowl, beat together eggs and milk
with seasoning until blended. Pour over vegetables. As egg
mixture begins to set, gently draw an inverted pancake turner
completely across bottom and sides of pan, forming large soft
curds. Continue until eggs are thickened and no visible liquid
egg remains. Do not stir constantly. Spoon 1/3 of the egg
mixture onto half of each roll. Top with remaining roll half.
Makes 3 servings.