Heat margarine in 10-inch skillet over medium heat until melted.
Cook bell pepper and tomato in margarine about 3 minutes, stirring occasionally, until bell pepper is tender.
Mix eggs, Worcestershire sauce and salt.
Pour into skillet.
As mixture begins to set at bottom and side, gently lift cooked portions with spatula so that thin, uncooked portion can flow to bottom.
Avoid constant stirring.
Cook 3 to 5 minutes or until eggs are thickened throughout but still moist.
Spoon into pita breads.
Top with alfalfa sprouts.