Heat the oil in large frying pan over a low-medium heat and gently cook the onion, garlic and peppers for 10-15 minutes or until just tender.
Add the tomatoes and cook for a further 10 minutes until tomatoes have softened and some of the excess liquid has evaporated.
While the tomato mixture is cooking, lightly whisk the eggs together in a bowl and warm the pita pockets either in the toaster or microwave.
Gently pour the eggs into the pan, stirring gently just to incorporate eggs and the pan ingredients.
Cook just until the egg thickens, about 3-5 minutes, before sprinkling over the feta and chopped parsley.
Halve the warmed pita pockets and spoon in the egg mixture, serve at once.