Dice peppers and ham (if using).
Spray a nonstick skillet with cooking spray and heat over medium heat. Add peppers, corn, onion, and ham to skillet and sauté about four minutes until vegetables are soft and no longer watery.
In a small bowl, whisk together eggs and milk. Pour into skillet over vegetable mixture. Cover with a lid and cook until there is no runny egg remaining and surface looks solid. Sprinkle with salt and pepper and cheese.
Cook about two more minutes or until cheese is melted.
Sprinkle with dill or other fresh herbs. Cut into four wedges.
Serve with toasted English Muffins and fresh fruit.