1/2 lb. bulk pork sausage
4 eggs
1/4 c. milk
1/2 tsp. dried whole oregano
1/8 to 1/4 tsp. salt
1/4 tsp. pepper
4 (about 1 oz.) slices Provolone cheese
4 (6 inch) pita bread rounds

Crumble sausage into a shallow 1 quart casserole. Cover tightly with heavy duty plastic wrap; fold back a small edge of wrap to allow steam to escape. Microwave at high 3-4 minutes or until sausage is browned, stirring once. Drain well on paper towels. Set aside.

Combine eggs, milk, oregano, salt, and pepper in a shallow 1 quart casserole, mixing well. Microwave at high 2-4 minutes, pushing cooked portion to center at 1 minute intervals.

Cut cheese and pita bread rounds in half. Line each bread half with 1 piece of cheese. Combine sausage and eggs; spoon about 1/4 cup sausage-egg mixture into pita pockets. Wrap each pita pocket in a paper towel. Place 4 pita pockets on a paper plate or glass pizza place, and microwave at medium (50% power) 1-2 minutes or until warm. Repeat process with remaining sandwiches. Yields 4 servings.

NOTE: Sandwiches may be prepared in advance. Wrap each in a paper towel, and place in a Ziplock plastic bag. Refrigerate. To reheat, remove from plastic bag, and place wrapped pita pockets on a plate. Microwave according to chart, giving plate a half turn after cooking time is half over.

Amount (halves) and Microwave time at medium (50%)

1 half = 1 minute and 30 seconds

2 halves = 3 minutes

3 halves = 4 minutes

4 halves = 5 minutes