Low-Fat Breakfast Egg Pitas

Directions

1. 1
   Coat medium nonstick skillet with Pam and place over medium-high heat until hot.
2. 2
   Add mushrooms, onion and red pepper and saute for 4-5 minutes or until vegetables are crisp-tender.
3. 3
   Combine egg substitute, cottage cheese and pepper in a small bowl and stir well.
4. 4
   Add egg mixture to the vegetable mixture and cook over medium heat until firm, add cheese and continue to cook until cheese melts.
5. 5
   Cut pitas in half and heat in the microwave for a few seconds or until soft.
6. 6
   Spoon mixture evenly into pita halves and serve.