Spinach Frittata

Wash the tomato and slice it thinly.

In a bowl, whisk the eggs, wheat flour, whole milk and the thawed, chopped spinach until smooth.

Season the mixture with salt, pepper and nutmeg.

Heat some oil in a large frying pan and pour in the spinach mixture.

Cover with a lid and cook the frittata for about 5 minutes, until the underside is golden brown.

Before flipping, arrange the tomato slices on top.

Flip the frittata and cook the second side, with the lid on, for about another 5 minutes.

Serve warm.