Place the turkey bacon in a cold non-stick skillet and turn the heat to medium. Cook until the bacon is browned and crispy, about 3-4 minutes per side. Remove and set aside on a paper towel-lined plate.
In a medium bowl, crack the eggs and add the plain Greek yogurt, sea salt, and black pepper. Whisk vigorously until the mixture is completely smooth and no yogurt streaks remain.
In the same skillet used for the bacon, wipe out any excess grease and add the fresh baby spinach. Sauté for 1 minute until just wilted, then remove from the pan and set aside.
Lower the heat to medium-low and add the ghee to the skillet. Once melted, pour in the egg mixture.
Let the eggs sit for 20 seconds, then use a silicone spatula to gently push the eggs from the edges toward the center, creating large, soft curds.
Continue cooking slowly, stirring occasionally, until the eggs are set but still look slightly moist. Remove from heat immediately to prevent overcooking.
Plate the fluffy eggs alongside the crispy turkey bacon and wilted spinach. Garnish with freshly chopped chives and serve immediately.