In a large nonstick skillet, saute the corn, green pepper, onion and pimientos in butter for 5-7 minutes or until tender.
In a large bowl, combine the egg substitute, eggs, milk and salt; pour into skillet. Cook and stir over medium heat until eggs are completely set. Stir in the tomato and green onion. Spoon about 2/3 cup into each pita half. Yield: 6 servings.