Preheat your oven to 375°F (190°C).
In a 6-inch or 8-inch oven-safe skillet, cook the bacon over medium heat until it reaches your desired level of crispiness.
Remove the bacon from the skillet, let it cool slightly, then chop into bite-sized pieces.
Drain most of the bacon fat from the skillet, leaving just enough to coat the bottom, or add the ghee if the pan is too dry.
Add the baby spinach to the skillet and sauté for 1-2 minutes until just wilted, then remove from heat.
In a medium mixing bowl, whisk together the eggs, Greek yogurt, sea salt, black pepper, and garlic powder until the mixture is smooth and well-combined.
Stir the chopped bacon pieces into the egg mixture.
Pour the egg and bacon mixture into the skillet over the wilted spinach.
Sprinkle the crumbled feta cheese evenly over the top.
Place the skillet in the oven and bake for 12-15 minutes, or until the eggs are set and the edges are lightly golden brown.
Remove from the oven and let it rest for 2 minutes before serving directly from the skillet.