Pre-heat the oven to 350 F. In a large mixing bowl combine the eggs, roasted red peppers, goat cheese, parmesan and salt. Whisk that all together thoroughly.

Get out a cast iron skillet (8 or 10 inches would both work) and coat it liberally in olive oil, including brushing it all over the sides. Heat the pan over medium high heat and add the mushrooms. Let them get soft for a minute, then add the diced ham and let it fry up for another minute.

Pour the egg mixture into the hot pan and make sure everything is well mixed and even. Then carefully transfer the pan to the oven and let the frittata bake for 30-35 minutes, until golden and puffy.

Take the frittata out when it's done and let it set for a few minutes. Then just cut it into wedges right in the pan and serve immediately! Enjoy the eggy, Mediterranean goodness.