Bring a large pot of water to a rolling boil.
In a large bowl, use a fork to mix the eggs, water, nutmeg and 1 t. salt well. Mix in the spinach, breaking up any clumps. Mix in the flour. The mixture will be thick though you still want it loose enough to drip off a wooden spoon. Add water a little at a time to reach desired consistency.
Affix a spaetzle sieve to the pot over the boiling water, and working quickly, run the mixture through. Boil the spaetzle for 3 minutes, until all of the little squiggles are floating. Drain in a colander and rinse briefly with cold water to prevent sticking.
In a large skillet, heat the butter until it just begins to brown. Add the spaetzle and continue to cook. Cook and stir until it's heated through. It's okay if if the spaetzle start to brown a little. Salt and pepper to taste and you're good to go!