Spinach Frittata Recipe

• 6 Eggs
• ½ kg fresh Spinach (cleaned & coarsely chopped)
• Pinch of Nutmeg (Jaifal)
• ¾ cup Whole Milk
• 1 tbsp Flour
• 1 tbsp Parmigiano (grated)
• 1 clove Garlic (crushed)
• ¼ cup Butter
• Salt & Pepper (to taste)

• Melt half of the butter in a pan over medium low heat and add crushed garlic.
• Stir-in spinach along with a pinch of nutmeg and fry until tender.
• Remove from the heat and let it cool.
• Beat the eggs in a bowl and slowly stir in the milk, flour, and cheese. Combine well.
• Add the mixture to spinach and sprinkle with salt and pepper.
• Heat the remaining butter in a skillet over medium heat.
• Spread the egg-spinach mixture over it. Shake the skillet to settle the mixture.
• Simmer the frittata until the bottom is brown, and firm from top. Turn and cook other side for another 3-4 minutes.
• Serve hot.