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1 small green bell pepper, finely chopped
1 small red bell pepper, finely chopped
2 tablespoons oil
6 eggs, beaten
1 tablespoon flour
2/3 cup milk
1/2 cup cheddar cheese, shredded
salt and pepper to taste
1/2 cup bread crumbs
Cook bell peppers in 1 tablespoon oil in a large skillet until tender. Beat eggs and add to skillet. Cook on medium heat until edges start to cook, then lift mixture in the center with a spatula to let the uncooked egg mixture cook. Lift and fold until egg mixture is cooked (just like making scrambled eggs). Pour into a 9X13 casserole dish.
In a small saucepan, add the rest of the oil, milk, and cheese and some salt and pepper to taste. Once thick and bubbly, pour into the casserole dish on top of the eggs. Sprinkle bread crumbs on top. Bake in a 350F degree oven for 10 to 15 minutes.