Frittata with tomatoes and mushrooms

Fry the onion and mushrooms in a pan and sauté for 5 minutes. Add diced tomatoes and simmer over medium heat until the liquid from the tomatoes evaporates.

Meanwhile, mix flour, salt, a bit of lemon juice, and water. Stir well to get a homogeneous mixture and pour it over the mushrooms and tomatoes. Mix all ingredients and cook the frittata in a covered pan on low heat for 5-10 minutes. Serve immediately when ready.