Heat oil in a non-stick skillet of 28 cm (11 in) at medium.
Add ham, bell pepper and onion. Cook 2 minutes while stirring.
Beat together Ovoflo (egg) and milk in a medium size bowl, add salt and pepper. Pour into the skillet and stir gently until mixture becomes softly lumpy. Transfer onto a plate and keep warm.
Clean skillet and place a tortilla. Heat at medium temperature. Cover with half of the cheese and then the egg mixture, then add the remainder of the cheese and cover with the second tortilla; press on top evenly with a spatula. Cook until bottom tortilla is lightly golden.
Turn over and cook on the other side. Slide onto a large plate and cut into slices.