In 25 cm (10 inch) frying pan, cook green pepper and onion in butter until tender.
In bowl, stir soup until smooth; gradually blend in eggs and pepper.
Pour into frying pan; cook over low heat; do not stir.
As mixture begins to set around edges, gently lift cooked portions with large turner so that thin, uncooked portion can flow to the bottom.
Continue gently lifting cooked portions until eggs are completely set, but still moist (about 8 minutes).