Plunge the spinach into lots of rapidly boiling salted water for 30 seconds to 1 minute, then refresh in cold water to stop it cooking. Drain and squeeze gently to extract as much moisture as possible. Chop roughly.
Beat the eggs in a large bowl. Whisk into them the grated Parmesan and the breadcrumbs. Season with salt, pepper, chilli flakes and nutmeg to taste. Add the chopped spinach