Chop pepper, onion and tomatoes.  Sauté chopped vegetables in a medium sized non-stick skillet with 1 tablespoon of water. Cook until liquid boils off.

Combine 2 eggs and 1 Tablespoon of water.  Coat a skillet with cooking spray and turn to high. Once hot, pour eggs into skillet.  Tip skillet around until all the eggs are cooked, then flip.

Top half with 1/4 of the veggies, black beans, and cheese. Do this for the remaining 3 omelets.  Serve with small glass of milk, and orange wedges.