For 3 servings:
· 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.