Heat a skillet over medium heat. Add water, leek, mushrooms and salt and cook until the water evaporates, and the leeks are soft (about 4 minutes)
Turn off the heat
Add the greens, garlic, parsley and aromatic herbs to the cooked leeks and mushrooms. Mix well. The warmth of the leeks and mushrooms will wilt the greens
Combine the eggs and the nutmeg in a bowl. Beat the eggs for 1 minute, until frothy
Preheat the oven to 350ºF. Grease a muffin pan generously with ghee
Divide the greens among the muffin wells and then pour eggs over the top
Garnish with bay leaf, calendula or cherry tomato
Bake for about 20 minutes, or until eggs are set. Remove muffins from the pan and enjoy!