In a nonstick pan over medium heat, add the oil; saute the ham for 1 minute, then add in the tomatoes. Cook until almost all of the moisture has evaporated. Then add in the eggs.
After the egg begins to set around edges, with a heat-safe spatula, carefully lift the egg from the side and tilt the pan so the uncooked egg can reach the bottom of the pan. Repeat this process, tilting as necessary until the egg is no longer runny.
Add the cheese; with a spatula fold the omelet in half, turn down the heat to low and allow the cheese to melt.
Lightly toast the bread.
Place the eggs on the bread, cut in half and serve with sliced pears.