1. Preheat oven to 375°F. In a 4- to 6-qt. Dutch oven heat 2 Tbsp. of the oil over medium heat. Cook potatoes in hot oil over medium heat for 8 to 10 minutes or until lightly browned and almost tender, stirring occasionally. Stir in ham and bell pepper; cook 4 minutes more. Remove from heat. Stir in green onions.

2. In a large bowl combine eggs, milk, parsley, salt, and black pepper. Stir in cooked potato mixture, and 1 cup of the cheese.

3. Wipe out Dutch oven with paper towels (or wash and dry, if necessary); coat with nonstick cooking spray. Pour egg mixture into the Dutch oven. Sprinkle with the remaining 1/2 cup cheese and the panko. Drizzle with the remaining 1 Tbsp. olive oil. Bake, uncovered, 30 to 35 minutes or until a knife inserted in the center comes out clean. Cool 15 to 30 minutes before serving.

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If desired, toast panko in the Dutch oven or a small skillet over medium heat until golden brown. Remove and set aside. Continue with recipe as directed, except top with panko just before serving.