Breakfast Pita Pockets - cooking recipe

Ingredients

2 whole wheat pita bread rounds (6-inches)
1 Tbsp. butter or margarine
1 c. thinly sliced fresh mushrooms
1/2 c. chopped green onions
1/2 c. chopped red pepper
1/4 c. diced lean cooked ham
4 eggs, beaten
1/2 c. Cheddar cheese

Preparation

Slice pita bread in half. Heat in microwave or oven. Melt margarine in skillet and saut vegetables. Stir in ham and eggs, stirring frequently until eggs are set (but still moist). Stir in cheese and remove from heat. Fill each pita pocket with 1/4 scrambled egg mixture.