Crack the eggs into a small bowl, add salt-pepper and stir gently with a fork until well-beaten. Heat oil in a 12-inch non-stick pan over medium-high heat. Pour the egg mixture into the hot pan and reduce heat to medium-low. Watch your omelette and as the eggs set; lift the edges with a spatula to check underneath. When it's setting up so you can see a lot of the egg whites cooked.
When the omelette is just about completely set, sprinkle with a layer of the cheese over half of the omelette then put all the sliced ham on top of the cheese as a second layer and for the third layer again, sprinkle with the remaining cheese on hams.
Then slip spatula under the unfilled side, fold the omelette over the filled side and wait till cheese melts.
And then gently slide your omelette onto a plate. Serve the omelet immediately with bread.