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.