Whisk together eggs and salt until frothy. Set aside.

Finely chop tomatoes and bell pepper. Set aside.

Add oil to a large skillet and heat over medium-high. Add pepper, tomatoes, and spinach; cook for 2-3 minutes and then add in eggs. Stir and cook for 3-4 minutes, scrambling eggs until no longer runny.

Remove from heat and stir in cheese and black pepper.

Serve with toast and bananas on the side.