Cut the broccoli into small florets and thickly slice the stems. Put in a steamer set over a saucepan of boiling water, cover and cook for 3 minutes. Add the spinach and cook for a further 1 minute or until the spinach has just wilted.
Beat together the eggs, milk, Parmesan, nutmeg and a little salt and pepper in a jug. Divide the broccoli and spinach among the sections of a lightly oiled 12-hole deep muffin tin, then pour over the egg mixture.
Bake in a preheated oven, 190°C (375°F), Gas Mark 5, for about 15 minutes or until lightly browned, well risen and the egg mixture has set. Leave in the tin for 1–2 minutes, then loosen the edges with a knife and turn out. Serve warm.