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Rinse spinach and blanch in boiling salted water for a few minutes. Drain and rinse in cold water, drain well again. Squeeze well and chop finely.
Whisk eggs with flour, milk and spinach, season with salt, pepper and nutmeg. Heat butter in a large skillet and pour egg mixture into it. Cook for about 5 minutes per side.
Whisk lemon juice with cream and cream cheese. Grate apple and carrots coarsely, combine with cream mixture and add raisins.
Cut frittata into pieces and serve with cream mixture.