Step 1

Finely chop 1 large shallot (about 1/2 cup) and 2 garlic cloves. Coarsely chop 5 ounces baby spinach. Place 8 large eggs, 1 teaspoon of the kosher salt, and a few grinds black pepper in a medium bowl and whisk until combined and frothy.

Step 2

Heat 3 tablespoons unsalted butter in a large nonstick frying pan over medium heat until melted and foaming. Add the shallot and garlic and cook, stirring occasionally, until translucent, 3 to 5 minutes. Add the spinach, season with 1/4 teaspoon of the kosher salt, and cook until wilted, about 1 minute.

Step 3

Pour the eggs into the pan and swirl the pan so the egg evenly coats the bottom. Cook undisturbed until the edges are set, 30 seconds to 1 minute. Use a heatproof spatula to fold and scrape the eggs across the skillet. If needed, let the eggs cook again until the edges start to set again, then fold and scrape again until broken up into big, wet curds. Pour in 1/2 cup heavy cream, season with the remaining 1/4 teaspoon kosher salt, 1/4 teaspoon black pepper, and a grating of nutmeg if using, and continue these large sweeping motions until the eggs are nearly cooked through and the cream is warm, about 30 seconds more. Eat on top of or alongside toast.