Preheat oven to 325F.

Dice your onion and peppers, mince your garlic, spray your cast iron with some cooking spray and sauté it all together for 4-5 minutes, until soft. Remove from heat. *If making shamrocks, slice green bell pepper into thin slices horizontally to create shamrocks + stems and don't sauté, set aside.

In a medium mixing bowl, combine eggs, milk, salt, pepper and whisk until eggs are fully beaten.

Dice up your ham (i prefer to use a ham steak for little cubes, but slices diced up work too) and add it along with your cheese to the egg mixture.

Pour egg mixture right into the cast iron and give it a little mix to incorporate the veggies into the egg, ham, and cheese. Top with shamrocks if desired and bake for 25-30 minutes, until lightly golden and puffed up.

Remove from oven, let cool slightly before slicing and serving. Store leftovers in an airtight container in the fridge for up to 3 days. Enjoy!