• 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

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.

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