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Steam the spinach for 8 mins.
Press and then chop.
Cut a slice from the top of each tomato to form a lid. Remove the pulp and seeds, then salt the inside.
Leave to drain upturned on paper kitchen towel.
Beat the egg with the fromage frais.
Add the spinach and season with salt, pepper and a pinch of nutmeg.
Stuff the tomatoes.
Replace the slice on the top of the tomatoes.
Put the stuffed tomatoes on the grid of the bowl equipped with a clip-on handle and steam for 25 mins.