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Pre-heat the oven to 425 degrees.
Add one tablespoon of butter each into two 6 ½" cast iron skillets and place in the oven while pre-heating. By the time the oven is at temperature, the pans should be hot and the butter melted.
In a large bowl, whisk together the eggs, milk, flour, grated cheese and salt.
Pour half the batter into each hot pan and return to the oven for 20 minutes. Turn off the oven but leave the pans in for an additional 5 minutes to set.
In a separate skillet, heat the tablespoon of olive oil. Add the onion, bell pepper and halved tomatoes. Saute for a few minutes until the vegetables soften and begin to lightly caramelize.
Serve each pancake with the cooked vegetables top along with a couple of slices of ham or other deli meat. Sprinkle on the parsley or herbs before serving.