Heat oil in 11 inch (28 cm) non stick skillet over medium high heat. Add ham, sweet pepper and onion; cook, stirring, 2 minutes. Whisk together eggs and milk in medium bowl; season with salt and pepper. Add to skillet; stir gently until soft curds form. Remove to plate; keep warm. Clean skillet and place a tortilla in the skillet over medium heat. Sprinkle half of the cheese over tortilla. Top with egg mixture. Sprinkle remaining cheese over egg mixture. Place other tortilla on top; press down. Cook until tortilla is lightly browned on bottom. Flip and cook other side. Transfer to large plate; cut in 8 wedges. Serve with salsa, if desired.