In a small bowl, combine eggs, 1/4 cup (50 mL) pizza sauce, salt, pepper, basil and oregano. Beat with a fork until eggs are blended. Melt butter in a 6 inch (15 cm) skillet, over medium high heat. Pour in 1/4 cup (50 mL) egg mixture. As eggs begin to set, lift edges to allow liquid egg to run under omelette. When set, slip spatula under omelette and slide it out of skillet. Repeat with remaining egg mixture. With a small sharp knife, cut around pita breads and separate halves. Lie flat on work surface. Place an omelette on each pita round. Spread 1 tbsp (15 mL) pizza sauce over each. Sprinkle with cheese. Arrange a few pepper pieces and mushroom slices in a row on each omelet. Sprinkle with cayenne pepper. Fold pita bread over and roll up tightly. Serve immediately or, to melt cheese, cover in wax paper and microwave on medium for 20 seconds. Serve hot or cold.
Preparation: 15 minutes
Cooking: 10 minutes