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For 3 servings:

· Spinach
· Olive Oil
· Sliced garlic
· 3 eggs
· milk cream
· White tuna ALBO
· salt and pepper cloves


Wash and dry the fresh spinach well (it could also be frozen or turnip tops), cutting it into medium pieces.

In a pan with two tablespoons of olive oil sauté the spinach along with the sliced garlic.

When it is golden brown, reduce the flame to a low heat and add the three unbeaten eggs and a small glass of milk cream.

Continually stir with a wooden spoon until achieving a creamy texture without allowing the egg to set. Add the contents of the can of Albo northern Cantabrian white tuna, previously strained and continue to stir for two minutes.

Add a pinch of salt and 5 pepper cloves before removing from the flame.

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