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. Per serving: 1/2 Fat, 1 Protein, 2 Vegetables, 1 Bread, 35 Optional Calories 190 Calories, 5g fat