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.