Step 1

Preheat the oven to 375°F. Lightly grease a 9x13-inch baking dish with nonstick spray.

Step 2

In a large skillet, heat a drizzle of olive oil over medium heat. When the oil is hot, add the diced onion, bell peppers, and ham. Cook, stirring frequently, for about 5 minutes, or until the onion turns translucent and the peppers are soft and fragrant. Spread the vegetables in the prepared dish.

Step 3

Beat the eggs in a large bowl and whisk in the milk. Whisk in the salt and a generous quantity of fresh black pepper. Pour over the vegetables and ham.Make-Ahead Instructions: At this point the casserole can be chilled then frozen, unbaked. Cover tightly and freeze for up to 3 months. Thaw overnight in the refrigerator, then proceed with baking as instructed.

Step 4

Bake at 375°F for 45 minutes, or until the top is slightly golden and a knife inserted in the middle comes out clean. Let cool for 5 minutes before slicing. Serve hot.

Step 5

Leftovers will keep, refrigerated, for up to 5 days.