4 eggs, lightly beaten
1/2 cup shredded Cheddar cheese
1/2 teaspoon garlic powder
1 tablespoon olive oil
1 cup diced ham
1/4 cup diced green pepper
1/4 cup diced red pepper
2 tablespoons diced onion
1 (6″) GDF pita pocket, perforated in half to make pocket
Heat a large skillet over medium heat and add olive oil. Add bell peppers, onion, and ham; cook for 3-5 minutes, stirring frequently or until the vegetables start to go tender.
In a bowl, mix together eggs, cheese, and garlic powder. Pour egg mixture on top of vegetables and reduce the heat to low. Stir the eggs and vegetables occasionally, pushing from the outside to the center. Let cook until the eggs are starting to set, but are still a little moist.
Spoon mixture into pitas and serve. Enjoy
