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Heat the oil in a large pan on the simmering plate and sauté the ham for about two minutes. Remove and put on a plate. Sauté the onions for about five minutes. Add the tomatoes, peppers, and garlic and cook gently until almost all the juices have evaporated.
Beat together the eggs and the cream, add the salt and pepper and pour over the vegetables in the pan. Gently stir the eggs so they don't stiffen - they should be the texture of soft scrambled egg rather than that of an omelette. Garnish with the ham before serving.
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