Remove all visible fats from the prosciutto, then dice it into small pieces.
Beat the eggs with the sour cream and a pinch of salt, then add the spinach and the bacon and mix together.
Heat up a pan and pour the eggs.
Cook on one side for 3 minutes (or more if you like them extra fried), then turn it on the other side and cook another 3 minutes. Don't worry if it breaks into large pieces, it's gonna be tasty anyway.
Take the omelette out and lay on a large plate.
In the same pan, add the washed and drained cherry tomatoes. Cook on high heat for 3 minutes while constantly tossing them.
Divide the portions onto two serving plates.
Serve the omelette with the roasted cherry tomatoes and a slice of whole-wheat toast per portion.