Beat eggs with water, feta, oregano and pepper; set aside. Spray an 8 inch ( 20 cm) non stick skillet with cooking spray. Heat skillet over medium heat. Pour in egg mixture. As mixture begins to set, gently move spatula across bottom and sides of skillet to form large, soft curds. Cook until eggs are almost set. Sprinkle with tomato. Continue cooking until eggs are thickened and no visible liquid egg remains, but they are still moist. Serve with warm pita bread wedges.