Whisk together eggs, milk, onion, red pepper, green pepper, and mustard. Heat 10-inch skillet to medium high heat and pour egg mixture into pan. Scramble eggs until firm but still moist. Just before eggs are set, add cheese and warm until melted.
Warm pita pockets in microwave for 20 seconds. Open one pita half and spoon ¼ of egg mix into shell. Serve hot.
Nutritional Analysis per serving: calories 210, protein 14 g, carbohydrates 22 g, fat 7 g (2.5 g saturated), cholesterol 215 mg, sodium 330 mg.