3 tbsp. butter
1/2 c. thinly sliced onions
1/4 c. thinly sliced green peppers
4 eggs
1 can mushroom soup
1/2 c. light cream
2 c. soft bread crumbs (3 slices without crusts)
Dash of pepper
1/2 c. shredded sharp cheddar cheese

Saute onions and peppers in the butter until tender. Beat eggs with a rotary beater until fluffy, in a large bowl. Stir in the soup and light cream. Add vegetables and bread crumbs and pour into a 1 1/2 quart baking dish. Set this in a larger pan of water, and steam for 30 minutes at 350 degrees. Sprinkle with cheese and bake until set, about 15 minutes more.