Egg & spinach pitawith oregano & feta

• 4 large eggs
• 2 packed cups baby spinach (about 2 oz)
• 2 tsp olive oil
• 1/2 tsp dried oregano
• 1/4 tsp black pepper
• 1/8 tsp salt
• 2 whole-wheat pitas (6 to 6 1/2 inches)
• 1/4 cup crumbled feta (about 1 oz), optional

Let's cook

• Beat eggs with salt. Chop large spinach leaves. Warm each pita in a dry skillet, 30 seconds per side, or microwave both in a damp paper towel for 15 to 20 seconds. Halve into four pockets; keep wrapped.

• Heat oil in a nonstick skillet over medium heat for 30 seconds. Stir in spinach for about 1 minute, until wilted.

• Reduce heat to medium-low; add eggs. Wait 10 to 15 seconds, then gently push from the edges inward for about 2 minutes. Add oregano and pepper. Cook until no liquid egg remains and the center reaches 160 F.

• Divide eggs among four pockets. Add feta if using, about 1 tbsp per pocket. Serve two pockets per person.