In medium bowl, beat eggs, salt and pepper with wire whisk. Stir in ham and bell peppers. In 12-inch nonstick skillet, melt 1 tablespoon of the butter over medium-low heat. Add egg mixture. Cook 1 minute, gently lifting edges occasionally with spatula to allow uncooked egg mixture to flow to bottom of skillet. (Eggs will not be cooked at this point.) Continue to cook, lifting cooked portions until eggs are thickened but still moist. Remove egg mixture from skillet; keep warm. Wipe skillet clean.