Melt the butter or ghee in a large (12-inch) stainless steel or cast-iron skillet over medium heat. Sprinkle the mushrooms into the skillet in a single layer and leave them undisturbed until they begin to brown, about five minutes.

Add the onion, garlic, and ½ teaspoon of salt to the skillet. Sauté until the onions are softened and the garlic has lost its raw bite, about five minutes.

Add the spinach to the skillet, stirring it into the other ingredients for a few minutes so that it wilts and reduces in volume. When the spinach has just wilted, transfer everything from the skillet to a large, shallow serving bowl.

Add the ground beef the now empty skillet, along with the Worcestershire sauce, salt, pepper, and nutmeg. Sauté the ground beef, breaking it up with a spatula as it cooks. The liquid from the beef will help to bring up any browned bits from the bottom of the pan. Sauté until the beef is fully cooked through with no trace of pink remaining, about ten minutes. Transfer the cooked beef to the serving bowl with the sautéed vegetables.

Return the pan to the stove and reduce the heat to medium low. In a medium mixing bowl, whisk the eggs with tabasco, just until thoroughly combined. Pour the eggs into the skillet. Scramble the eggs just until the curds are barely wet and beginning to break apart, stirring often.

Add the sautéed beef and vegetables back to the skillet, breaking up the curds into bite sized pieces and stirring everything together until evenly combined. Transfer everything back to the serving bowl and serve hot.