In a bowl, whisk together the eggs, salt and pepper. Set aside.
Heat a frying pan over medium heat. Add a splash of olive oil and cook the ham for about a minute.
Add the eggs and scramble until starting to set, about 20 seconds. Add the spinach and tomato and cook, stirring, until the eggs are just cooked into moist, creamy but are not dry, about 1 minute more. Remove from the heat and set aside.
Warm another fry pan over medium heat. Place 1 tortilla in the hot pan and heat for 1 minute.
Flip the tortilla over and sprinkle half of the cheese over the bottom half. Top the cheese with half of the egg mixture.
Fold over the top of the tortilla to cover the filling. Continue cooking until the bottom begins to brown, about 1 minute.
Flip and cook until lightly browned on the other side, about 1 minute more.
Repeat to make a second quesadilla.
Cut the quesadillas into wedges. Top each serving with a dollop of yogurt, some avocado slices and a spoonful of pico de gallo. Serve immediately. Serves 4.
Note: Queso Chihuahua is a good melting Mexican cheese. If you can't find a good melting Mexican cheese you can use mozzarella or jack cheese.