Ingredients

2 tablespoons margarine or butter
1/4 cup chopped green bell pepper
1 small tomato, seeded and chopped
8 large eggs
1 teaspoon Worcestershire sauce
1/4 teaspoon salt
2 pitas, cut in half
1/4 cup grated cheddar or mozzarella cheese

Directions

Melt the margarine in a 10-inch skillet over medium heat. Saute the bell pepper until tender (about 3 minutes), then add the tomato and cook for 1 minute. Beat together the eggs, Worcestershire sauce and salt, and pour into the skillet. As the mixture begins to set, gently lift the cooked portions with a spatula and tilt the pan so that the uncooked egg runs to the bottom. Cook for 3 to 5 minutes, or until the eggs are cooked through but still moist. Spoon into pita pockets. Sprinkle the eggs with cheese. Serves 4.