1 Bell Pepper (your choice of color), chopped
1/2 small onion (purple or yellow), chopped
2 medium tomatoes, slices in half moons
4 tablespoons salsa
4 pieces of sliced bread (white, wheat, rye, sourdough, your choice)
Salt and Pepper
2 large sliced of real, natural cheese (cheddar, Tillister, gouda, your choice)
Omelette: Lighlty saute the bell pepper, onions, salt and pepper with Sunflower oil (or your favorite oil) in a medium sized skillet, remove half and set aside.
Crack three eggs into to skillet (with half the vegetable mix), stir to mix everything-breaking the yolks on medium/ medium low heat.
Once the eggs start firming up on the bottom, flip entire egg-veggie mixture over (like a flap jack), place half a slice of cheese on the cooked side of the egg mixture.
Once the second side has fully cooked (the eggs are not runny nor crispy-burned) fold the omelette in half over the slice of cheese and remove from the pan (cut this in half to create 2 omelettes)
Repeat these steps with the last 3 eggs and remaining half of bell pepper-onion mix (for 2 more omelletes.)
On eachof four plates: Half of each omellette (topped with salsa), half a banana, half a sliced tomatoe, and a piece of toast (with honey drizzeled on top and cut in half)