- Cook Time
- Prep Time
- 1 teaspoon EVOO
- 1/2 cup frozen chopped spinach, thawed and drained
- Half a 6-oz. can skinless, boneless salmon, drained
- 2 eggs
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.