Heat the olive oil in a (7 ½”) small cast iron skillet over medium heat. Once the pan is heated add spiderwort and cook on medium heat until well wilted about 1-2 minutes. Stir frequently to keep it from browning.
In a medium bowl, beat together eggs, half ‘n half, salt and pepper. Add diced ham and shredded cheese. Pour into the skillet over the spiderwort. Reduce heat to low. Very lightly stir spiderwort into eggs to evenly distribute. A fork is a good tool to gently shuffle the spiderwort around to evenly distribute it. Place a cover on the skillet and cook for 25 to 30 minutes, or until eggs are firm or set to your liking.
Serve warm.