In 10-inch omelet pan or skillet over medium-high heat, heat oil until just hot enough to sizzle a drop of water. Add pepper, onion, and seasoning. Cook, stirring frequently, until vegetables are tender but not brown, about 5 to 7 minutes. In medium bowl, beat together eggs and milk until blended. Pour over vegetables. Sprinkle with 1/4 cup of the cheese. Reduce heat to medium. As 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. For each muffin half: Spread with 1 Tbsp. of the tomato sauce. Top with about 1/4 cup of the egg mixture. Sprinkle with 1 Tbsp. of the remaining 1/4 cup cheese. Makes 4 servings.