Directions

1. Cook red and green bell peppers and onion over medium heat in large nonstick skillet coated with nonstick cooking spray for 3-5 minutes or until tender, stirring occasionally.
2. Beat together egg whites, eggs, milk, salt and black pepper in medium bowl until combined.
3. Pour egg mixture over vegetables in skillet. Cook over medium heat, without stirring, until egg mixture begins to set on bottom and around edge. Lift and fold the partially cooked egg mixture with spatula so uncooked portion flows underneath. Continue cooking and folding mixture until eggs are cooked through, but still glossy and moist. Fold in ham; continue cooking until heated through, gently folding mixture occasionally.