Preheat your oven to 200°C (400°F).

Melt 2 tablespoons of butter and 1 tablespoon of olive oil in a large skillet over medium heat. Add 2 cloves of chopped garlic and 1 teaspoon of grated ginger, stirring for about 1 minute until fragrant.

Incorporate 1 cup of sliced button mushrooms into the pan. Stir-fry on high heat for 3-4 minutes until softened and browned slightly.

Toss in 1 chopped red bell pepper and 1 chopped green bell pepper, stir-frying for an additional 2-3 minutes.

Add 1 chopped onion to the sautéed vegetables and cook for another 2 minutes. Season with salt and pepper, then add 1 cup of diced ham.

In a large bowl, whisk together 6 large eggs with a pinch of salt and pepper until well combined.

Lightly grease a 10x8 inch baking dish with butter or cooking spray, and layer the sautéed veggie and ham mixture evenly at the bottom.

Pour the egg mixture evenly over the top of the veggies and ham. Optionally, sprinkle shredded cheese on top. Bake for 30-35 minutes or until golden brown.

Remove from the oven and let cool slightly before slicing into squares for serving or storage.