2 whole wheat pita bread rounds (6-inches)
1 tbsp. butter
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

Slice pita bread in half. Heat in microwave or oven. Melt butter 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.