4 pita bread rounds, halved
8 eggs
1 can cream of chicken soup
2 tbsp. butter
1 c. shredded American cheese
1 c. chopped green peppers
1 c. cooked diced ham
2 tbsp. vegetable oil

Wrap pita bread in aluminum foil. Bake at 350 degrees for 15 minutes or until brown. Meanwhile in bowl with whisk or beater. Beat eggs until foamy. Stir in soup and peppers. Set aside in 10 inch skillet over medium heat. Cook ham thoroughly. Stir occasionally. Pour off fat. Add butter to skillet, heat until foamy. Add eggs, cook until set but still slightly moist, stirring and lifting eggs so uncooked eggs flows to bottom stuff. Warm pita pockets with eggs. Add cheese to each.