2 tsp. olive or vegetable oil
1 c. sliced onions
1/2 c. each sliced red & green bell pepper
1 sm. garlic clove, minced
1 med. tomato, diced
3 eggs
1 tbsp. whole milk
Dash each salt & pepper
1 oz. diced boiled ham

In 9 inch nonstick skillet heat oil; add onions, bell peppers and garlic; cook over high heat, stirring frequently, until tender-crisp, about 2 minutes. Add tomato and cook, stirring occasionally, until heated through, about 1 minute. Transfer to serving platter; set aside and keep warm.

Using a fork in small mixing bowl combine eggs, milk, salt and pepper; beat until combined; stir in ham. To same skillet add egg mixture and cook over medium-high heat, stirring frequently, until eggs are set, 3-4 minutes. To serve, spoon egg mixture over vegetable mixture.