Whisk eggs, 1/4 cup milk and Italian seasoning together in a small bowl.
Heat nonstick skillet over medium heat, and add olive oil to skillet.
Toss in peppers and cook for about 3 minutes, until peppers soften.
Add spinach and olives, and cook for another 2 minutes, until spinach is wilted.
Add egg mixture and scramble together until eggs are cooked through and no liquid remains.
Cut each pita in half to create 4 pieces. Cover pita halves with a damp paper towel and steam in the microwave for 20 seconds.
Fill each half with 2 teaspoons of pesto and then 1/4 of the vegetables scramble.
Pair each pita pocket sandwich with remaining 8-ounce glass of milk and serve.