Breakfast Pita

What do you eat for breakfast when the only breakfasty items in your fridge are eggs and spinach, and on your counter you have a jalapeño that has sat around so long it is red?  Breakfast pitas of course! 

You can make these pitas faster than pancakes, and they are way more exciting than just scrambled eggs or an omelet.  Plus, you can fold them in half and eat them with your hands.  Breakfast will never be the same...

Notes:
This recipe is more of an idea than a specific guide.  You can add other veggies, extra cheese, or take things out.  You can use any type of cheese that melts for this recipe.  If you can't find pocket-less pitas, regular pitas or tortillas would also work well.  If you just want to make one pita, cut the ingredient amounts in half and use two eggs if you're super hungry, and one egg if you're just hungry. 

Ingredients:
2 teaspoons olive oil
1 jalapeño, minced
4 tablespoons of chopped onions
2 very large handfuls of washed spinach
3 eggs
salt and pepper to taste
¼ cup grated cheese, divided use
2 pocket-less pitas

Yields 2 breakfast pitas; one for you and one for someone special

Toast, Sauté, Eat:
Use a toaster oven or dry skillet to toast the pitas and set aside.  Sauté the jalapeño and chopped onions in the olive oil in a medium/large-sized skillet.  Once the onions are translucent and just starting to brown, add the spinach to the pan, and sauté until it is fully wilted.  Beat the eggs in a small bowl, add them to the mixture along with some salt and pepper, and stir until the eggs are fully cooked.  Spoon half of the mixture on top of each toasted pita, and sprinkle evenly with the cheese.  Return the topped pitas to the toaster oven or dry skillet to melt the cheese.  Eat while piping hot. 

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