Instructions: In a small nonstick skillet heat oil; add mushrooms, onion & pepper and cook over medium-high heat, stirring frequently, until pepper is tender-crisp, about 1 minute.

Add egg substitute and cream cheese and cook, stirring constantly, until egg substitute is set, about 2 minutes.

Using a sharp knife, cut 1/4 of the way around edge of pita. Open to form pocket. Fill pocket with egg substitute mixture.

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