In a large mixing bowl, whisk the eggs until smooth.

Add the cubed turkey ham and diced tomato. Stir to combine.

Heat a non-stick skillet over medium-high heat. Lightly grease the pan.

Pour in the egg mixture and cook, stirring occasionally, until the eggs are fully set. Remove from heat and set aside.

Heat a griddle or large skillet over medium heat.

Place one tortilla in the skillet and sprinkle half of the cheese evenly over the tortilla.

Once the cheese begins to melt, spread the egg scramble evenly over the tortilla.

Sprinkle the remaining cheese over the eggs.

Top with the second tortilla.

Cook until the bottom tortilla is golden brown and crisp.

Carefully flip the Breakfast Quesadilla and cook for about 1 minute more, or until the second side is browned and the cheese is fully melted.

Transfer to a cutting board, slice into wedges, and serve warm.