Conventional: In bowl, stir soup until smooth; gradually blend in eggs and pepper. Melt butter in skillet over low heat. Pour in egg mixture. As eggs begin to set, stir lightly so uncooked egg flows to bottom. Cook until set but still very moist. Microwave: In 3-qt microwave casserole, stir soup until smooth. Add eggs and pepper; beat until smooth. Cover and microwave on High 6-1/2 minutes or until eggs are nearly set, stirring every two minutes. Let stand, covered, 2 minutes.