In a medium bowl, whisk together the large eggs, egg whites, Greek yogurt, sea salt, and black pepper until the mixture is uniform and slightly frothy.
Roughly chop the smoked salmon into bite-sized pieces and finely mince the fresh chives.
Place a non-stick skillet over medium-low heat and add the ghee, swirling to coat the pan.
Add the baby spinach to the skillet and sauté for about 1 minute until it just begins to wilt.
Pour the egg mixture into the skillet and let it sit undisturbed for 30 seconds.
Using a silicone spatula, gently push the eggs from the edges toward the center, creating large, soft curds.
When the eggs are about 80% cooked and still look slightly moist, gently fold in the smoked salmon and half of the minced chives.
Remove the skillet from the heat immediately to prevent the eggs from becoming rubbery; the residual heat will finish the cooking process.
Transfer to a plate and garnish with the remaining fresh chives before serving.