1/2 cup baby spinach leaves (preferably organic)
1 can sardines (water packed, well drained)
1 tablespoon salsa
Mash the drained sardines well with the salsa. Fold into the beaten eggs with the spinach leaves.
Cook on a non-stick pan sprayed with cooking spray, turning as needed until the eggs are set. Don’t worry if the omelet breaks up. Or for a more elegant appearance, once the bottom of the frittata has set, pop the frying pan into a hot oven to set the top.