Heat oil in a non-stick pan over medium heat. Add the spinach and tomatoes, sauté until the spinach is wilted. Season with salt and pepper.
Pour the eggs into the pan. As the eggs set around the edge of the pan, gently lift the egg using a spatula, to allow uncooked egg to flow underneath. When eggs are almost set on the surface but still look moist, add the cheese. Slip the spatula under the omelet and fold over.
In the meantime, toast the bread. In a pan over medium heat brown the chicken sausage on both sides.
Portion the eggs onto the bread, cut in half and serve with chicken sausage and pears.