1. Spray 10-inch nonstick skillet with nonstick cooking spray. Heat over high heat until hot. Add ham; cook and stir over medium-high-heat for 2 to 3 minutes or until lightly browned. Remove from skillet; cover to keep warm.

2. Spray skillet again with cooking spray. Add potatoes, onions, bell pepper and 1/2 cup of the milk; mix well. Bring to a boil. Reduce heat to medium; cover tightly and simmer 5 to 6 minutes or just until potatoes are tender.

3. Meanwhile, in small bowl, combine eggs, remaining 1/4 cup milk, salt and pepper; beat well.

4. Stir ham and egg mixture into potato mixture. Reduce heat to medium-low; cover and cook without stirring for 10 minutes.

5. Remove skillet from heat; remove cover. (Eggs will not appear completely cooked.) Sprinkle with cheese; let stand 2 to 3 minutes or until eggs are set and cheese is melted. Cut into wedges.

4 servings

*may use egg substitute (1/4 cup = 1 egg)