Preheat: Set oven to 350°F and spray muffin tin.
Sauté Veggies: Cook scallions and spinach in olive oil, then drain.
Mix Wet: Whisk eggs, olive oil, and buttermilk in a bowl.
Combine Dry: Stir in flour, baking powder, salt, and nutmeg.
Fold In: Gently mix in spinach, dill, feta, and mozzarella.
Fill Muffin Tray: Scoop batter into tin and top with parmesan.
Bake: Cook for 23–25 minutes or until golden.
Cool: Let rest, then move to wire rack.
