Cup of Yum
1. Preheat the oven to 350°.  Spray 6-7 muffin cups with vegetable spray and set aside.
2. Heat the olive oil in a medium skillet over medium-high heat.  Add the bell pepper and onion.  Saute until softened and onions are slightly translucent.  Add the ham and cook for an additional 1-2 minutes.  Remove from heat,  stir in the tomatoes and set aside.
3. In a medium bowl whisk together the eggs, salt and pepper.  Stir in 1/2 cup smoked gouda and the ham mixture.  Ladle the egg mixture into the prepared muffin cups.  Sprinkle the reserved gouda over the omelette cups.  Bake for 15-17 minutes or until the eggs are set.  
4. Turn the oven from bake to broil.  Brown the omelettes for 1-2 minutes until golden.  Run a sharp knife around the edge of each omelette and transfer to a serving platter.  Serve.

To Freeze:

1. Let the omelettes cool to room temperature.  Line a tray with parchment paper and arrange the omelettes on the tray.  Freeze the omelettes until solid.  Transfer the omelettes to a freezer-safe baggie. 
2. Reheat the omelettes in the microwave for 1-2 minutes at 50% power, checking halfway through.