Tomato Sauce: In a non-stick skillet, sauté onions, mushrooms, garlic, and if desired peppers until tender (about 5 minutes). Add tomatoes with juice, oregano, salt and pepper and simmer another 5 minutes. Dissolve 1 teaspoon of cornstarch in 1 teaspoon of water and add to vegetable mixture. Cook 2 to 3 minutes, or until sauce thickens. Remove from heat and set aside.

Cheese Sauce: In a small saucepan, heat milk and slowly add grated cheese and salt. Simmer 2 minutes or until cheese is melted. Add second teaspoon of cornstarch dissolved in 1 teaspoon of water. Allow cheese sauce to thicken and remove from heat.

Omelet: In a non-stick omelet pan, spray pan with vegetable spray. Heat over medium high heat. In a measuring cup, whisk together two eggs and ½ tablespoon of milk. Season with a little salt and pepper. Add to pan and quickly scramble, forming into an omelet. Repeat to form 4 separate omelets. Assemble as follows: On warm dinner plate, divide cheese sauce evenly. Place one omelet on each plate on top of cheese sauce and top with an equal amount of tomato sauce. Garnish with sliced scallions. Yield: 4 servings.