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Heat oven to 400°F. In bowl, whisk eggs until no streaks remain, then whisk in nutmeg, half of cheese, and ¼ teaspoon each salt and pepper.
Heat 1 ½ tablespoons oil in 10-inch cast-iron skillet on medium. Add artichokes and ½ teaspoon salt and cook, turning occasionally and adjusting heat if necessary, until golden brown, 7 to 8 minutes; transfer to plate.
Add remaining ½ tablespoon oil to skillet along with scallions and cook, stirring, 30 seconds; stir in garlic, then add spinach and cover until beginning to wilt, 1 minute. Uncover and cook, stirring, until completely wilted, 1 minute.
Stir in egg mixture to coat vegetables, then cook until edges begin to set, 2 minutes. Arrange artichokes on top and sprinkle with remaining cheese. Bake until golden brown and fully set, 12 minutes. Let rest 10 minutes.