Step 1

Chop the sun-dried tomatoes into small pieces and set aside.

Step 2

In a small bowl, combine the eggs, milk, and seasonings. Whisk well to incorporate air and make the eggs fluffy!

Step 3

Add the chopped sun-dried tomatoes and fresh spinach. Mix one more time.

Step 4

Over medium heat, heat oil in a small skillet. Once hot, pour in the egg mixture.

Step 5

The cooking process is really up to you. Flip the eggs and break them up (just make a scramble) until they are cooked to your liking.

Step 6

Remove from the heat and sprinkle on feta cheese.

Step 7

Put your pita in the microwave for 30 seconds to warm it, then slice it in half.

Step 8

Open up each half to make a 'pocket' shape, stuff each half with the eggs and enjoy!