Melt the butter in a large non-stick skillet over medium-high heat. Add the ham, cooked potatoes and red bell pepper and saute for 3 to 4 minutes. Add the egg mixture, cheese, green onion, salt and pepper. As the eggs begin to set, gently move a heatproof spatula across the bottom and along the sides of the skillet to form large, soft curds. Cook until the eggs are set, but still a little moist with no visible liquid egg remaining. Serve immediately.
Options: Substitute the ham with 6 to 8 strips of bacon, cubed, cooked crispy and drained well. Use another tangy cheese, such as Gouda or Swiss instead of cheddar, or use a mix of cheeses. Add 6 sliced mushrooms to the mix you saute before adding the eggs if you enjoy their flavour. Give the eggs an herbaceous taste by mixing in 2 to 3 tsp. of chopped fresh dill or tarragon when beating the eggs.