1- Place 2 teaspoons of ground nutmeg in the Aroma Diffuser and fill with water up to the “Max” level.
2- Wash the spinach and steam in the lower basket for 10 minutes. After 5 minutes stir the spinach to ensure even cooking. Press the spinach through a sieve or colander to squeeze out the excess water. Chop the spinach.
3- Cut a slice from the top of the tomato about a quarter of the way down, scoop out the seeds and pulp with a teaspoon. Salt the inside.
4- Beat the egg with the fromage frais, salt, and pepper. Add the spinach. Stuff the tomatoes and replace the tomato lids.
5- Place the tomatoes in the lower basket. Cover with the lid and steam for about 20 minutes. Serve hot.
Serving suggestion: Serve with hot toast.