Mist a medium broiler-safe nonstick skillet with olive oil. Add the onion, bell pepper and ham and cook for 5 to 7 minutes, or until the onion and pepper are softened but not browned. Season with salt and pepper (lost of salt in the ham and cheese).
2
Turn the heat to medium-high and pour the egg substitute into the pan. Stir the veggies and ham in the eggs until they are evenly distributed and the eggs are slightly scrambled, 1 to 2 minutes. Reduce the heat to medium. Continue to cook, continuously sliding a spatula all around the sides of the frittata as far into the bottom as possible to loosen and gently lift the eggs slightly from the pan to prevent sticking, until the frittata is almost set but still runny on top, 4 to 6 minutes.
3
Remove the pan from the heat and sprinkle the cheese evenly over the top. Transfer the skillet to the oven and broill for 1 to 3 minutes, or until the cheese is melted and the egg is completely set. Cut the frittata into four equal wedges and serve.
