Preparation / Directions:
Preheat oven to 350.
In a large skillet cook green pepper or onion in 1 tablespoon of the
margarine till tender. Add eggs; cook over medium heat without stirring
till mixture begins to set on bottom and around edge. Lift and fold
partially cooked eggs so uncooked portion flows underneath. Continue
cooking till just set. Transfer to a 1-quart casserole.
In a small saucepan melt 1 tablespoon of the margarine. Stir in flour
and 1/8 tsp. pepper. Add milk all at once. Cook and stir till thickened
and bubbly. Stir in cheese till melted. Stir in pimiento. Fold cheese
mixture into cooked eggs.
Melt remaining margarine; toss with bread crumbs. Sprinkle over egg
mixture. Bake at 350 for 15 to 20 minutes or till hot.
To Make Ahead: Prepare as above, except do not bake. Cover and
refrigerate casserole for 3 to 24 hours. Bake, covered, 25 minutes.
Uncover; bake 10 to 15 minutes more or till hot.
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