Combine potatoes, olive oil, basil and oregano in small ziploc bag. Seal and shake to coat potatoes.
Heat 10 inch oven proof skillet over medium heat. Add potatoes and cook for 10 minutes stirring once or twice. Add ham and cook for another 3 minutes. Add peppers and cook for another 3-5 minutes or until peppers start to soften. Remove from heat.
Combine eggs, egg whites, milk and dijon mustard. Fold cheese into egg mixture. Pour over potatoes and peppers.
Bake at 340 for 20-25 minutes or until eggs are set.
Allow to cool for 10 minutes.
If you don’t have an ovenproof skillet completely cover handle with aluminum foil.