Preheat oven to 375 degrees. Heat the EVOO in a saute pan over medium-high heat. Add the leeks and shallots, cooking until translucent. Stir in the greens and ham, cooking until the ham is just browned. Meanwhile, beat together the eggs, Ricotta cheese, nutmeg, sea salt, and pepper in a bowl. Let the leek mixture cool for a few minutes before combining it with the egg mixture. Transfer equal amounts into 4 buttered or oiled ramekins. Bake until firm and golden, about 30 minutes. Let the ramekins sit for 3 minutes before using a sharp knife to cut around the edges. Carefully, as the ramekins will still be hot, invert each ramekin onto a serving plate. Top the egg mold with a tablespoon of pesto and a side green salad if desired.