Wrap pita breads in foil. Place in 400° F oven.
Place meat in covered container. Reheat in oven, keep warm.
Cook and scramble eggs in a large spray-coated nonstick large pan over medium-low heat until firm throughout with no visible egg liquid remaining.
Divide and portion about 2/3 cup egg mixture onto each pita, add gyro meat. Top with 2 tablespoons feta, 2 tablespoons sauce and 1 tablespoon tomatoes. Serve immediately.
NOTE: Do not allow raw or cooked eggs to remain at room temperature for longer than one hour (including preparation and service time).
*If using frozen or liquid whole egg product.