In a large cast iron skillet over medium heat, melt butter. Add diced ham and cook until ham is golden brown, about 4 minutes. Add onions and peppers, and cook an additional 4 minutes.
Pour in eggs, and season with salt and pepper, to taste. Stir egg mixture lightly. Cook until eggs are lightly browned. Using a spatula, cut the egg mixture into two halves, flip and cook until both sides are lightly browned. Cut each half in two pieces to create 4 omelets.
Sandwich an omelet between two pieces of buttered toast, and serve.
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