1 cup sliced mushrooms
1/2 cup onion, chopped
1/2 cup sweet red pepper, finely chopped
2 cups reduced fat egg substitute
1/2 cup fat free cottage cheese
1/4 teaspoon pepper
1/2 cup (2 ounces) shredded reduced-fat cheddar cheese
2 (6 inch) whole wheat pita breads, cut in half.

Coat medium nonstick skillet with cooking spray and place over medium-high heat until hot. Add mushrooms, onion and red pepper and saute for 4-5 minutes or until vegetables are crisp-tender.

Combine egg substitute, cottage cheese and pepper in a small bowl and stir well. Add egg mixture to the vegetable mixture and cook over medium heat until firm, add cheese and continue to cook until cheese melts.

Cut pitas in half and heat in the microwave for a few seconds or until soft. Spoon mixture evenly into pita halves and serve.

Makes 4 servings
Serving Size: 1/2 filled pita