Crack the large eggs into a mixing bowl, adding a pinch of salt and black pepper. Whisk together until well combined and frothy, about 30 seconds.

Gently fold in the diced ham, sweet pineapple, and diced tomatoes into the egg mixture.

In a nonstick skillet, melt a tablespoon of unsalted butter over medium heat.

Pour the egg mixture into the skillet, letting it sit for about 1 minute until the edges begin to set. Then, gently stir.

Continue cooking until the eggs are fluffy and just set, about 2-3 more minutes.

Sprinkle shredded cheddar cheese over the eggs and let it melt for about 1 minute before serving.