Add the olive oil to a skillet and heat on medium.

• We used Filippo Berio Organic Extra Virgin Olive Oil (USDA Organic).

Add the eggs, milk, rosemary, and ground peppercorns or pepper to a mixing bowl.

• We used Giant's brand of Fresh Extra Large White Eggs (USDA Grade A), and used whole milk.

• We also used McCormick Gourmet Organic Rosemary (USDA Organic. Non GMO Verified) and McCormick Peppercorn Medley Grinder (Non GMO), which contains a mixture of black peppercorns, coriander, pink peppercorns, white peppercorns, allspice, and green peppercorns.

Whisk or mix together.

Pour the egg, milk, rosemary, and peppercorn or pepper mixture into the skillet. Continue to heat on medium.

After two minutes add the baby spinach.

• We used Nature’s Promise Organic Baby Spinach (USDA Organic. No GMO Ingredients. No Prohibited Synthetic Ingredients. No Prohibited Chemical Pesticides).

Add 3 pieces of cheese on top.

• We used Sargento Sharp Cheddar Sliced Natural Cheddar Cheese (No Added Growth Hormones. No Artificial Flavors. No Antibiotics).

Once the eggs cook, optionally top with garlic salt to taste, such as Lawry's Garlic Salt (coarse with ground parsley). Kent ate his with garlic salt and Amy ate hers without the garlic salt. Optionally warm the pitas before adding the eggs into the pitas.

Add the scrambled eggs into the pitas to desired amount. Enjoy with a side of salsa, or your favorite side(s).

• We used Middle East Bakery Whole Wheat Pitas (Fat Free. Sugar Free).

• We used Tostitos Mild Chunky Salsa.