Photo credit: Elizabeth Misner
- 1 teaspoon extra virgin olive oil (EVOO)
- 1/2 cup frozen chopped spinach, thawed and drained
- 1/2 can skinless, boneless salmon (3 ounces), drained
- 2 eggs
Makes about 1 1/2 cups
In a small nonstick skillet, heat the EVOO over medium heat. Add the spinach and salmon and cook until heated through. Add the eggs and stir continuously until cooked through, about 2 minutes. Let cool slightly and serve in a dog bowl.