1. Heat 15g olive oil in a skillet; add 5g minced garlic and sauté until fragrant.
2. Add 100g spinach and cook until wilted.
3. In a bowl, whisk together 100g egg with 2g black pepper.
4. Pour the mixture into the skillet, cook on low heat until the eggs set, then briefly grill to lightly brown the top.
5. Serve warm for a satisfying dinner.

Summary:
A refined, adult-friendly frittata packed with nutritious spinach and egg, perfect for a dinner meal.

Storage Tips:
Refrigerate in an airtight container for up to 2 days and reheat gently to maintain texture.

Allergy Notes:
Contains egg; no additional common allergens beyond the listed ingredients.