Preheat your oven to 400°F and line a rimmed baking sheet with parchment paper.
Lay the bacon slices on the prepared sheet and bake for 12-15 minutes until they reach a golden, shatteringly crisp texture.
While the bacon cooks, crack the eggs into a medium bowl and add the Greek yogurt, sea salt, and black pepper.
Whisk the egg mixture vigorously for at least 60 seconds until completely smooth and slightly aerated.
Heat a non-stick skillet over medium-low heat and add the ghee to melt.
Add the fresh spinach to the skillet and sauté for 1 minute until just wilted, then spread it evenly across the pan.
Pour the egg mixture over the spinach and let it sit undisturbed for 30 seconds to begin setting.
Using a silicone spatula, gently push the eggs from the edges toward the center in slow, sweeping motions to create large, soft curds.
Remove the skillet from the heat when the eggs are set but still look slightly moist and pillowy.
Divide the eggs onto plates, sprinkle with minced fresh chives, and serve immediately with the crispy bacon strips.