Heat olive oil in a non-stick skillet over high heat.

Add sliced onion, red pepper, and green pepper to the skillet.

Cook, stirring frequently, until vegetables are tender-crisp, about 2 minutes.

Add minced garlic and diced tomatoes to the skillet.

Cook, stirring occasionally, until heated through, about 1 minute.

Transfer the vegetable mixture to a serving platter and keep warm.

In a small mixing bowl, combine eggs, milk, salt, and pepper.

Beat the egg mixture until well combined.

Stir in diced ham.

Add the egg mixture to the same skillet.

Cook over medium-high heat, stirring frequently, until the eggs are set, about 3-4 minutes.

Spoon the egg mixture over the vegetable mixture on the serving platter.

Serve immediately.