1 8-ounce (200g) bag of triple-washed baby spinach
3 tablespoons chopped fresh dill or flat-leaf parsley
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
Preheat the oven to 350 degrees Fahrenheit (160 degrees Celsius).
Melt the butter in a 10-inch ovenproof skillet over medium heat. Add the spinach and saute until it's dark and wilted. Remove from heat and let cool slightly, then transfer the spinach to a small bowl. Pat the spinach dry with a paper towel to absorb excess liquid.
Shred the smoked salmon with your fingers into strips or use a knife to cut the salmon into ¼-inch (approximately 1 cm) strips.
In a large bowl, whisk the eggs until they're pale yellow and thoroughly mixed. Add the yogurt, dill, salt and pepper and whisk again to combine.
Distribute the smoked salmon evenly in the skillet and top with the spinach. Return the skillet to the heat and pour the egg mixture over the spinach and the eggs. Let the eggs start cooking on the stove for 3-4 minutes, just until they start to set. Transfer the skillet to the center rack in the oven and continue baking until the eggs are set and the top is just slightly browned, approximately 40-45 minutes.
Let cool slightly and slice into wedges for serving.
Recipe by Grits and Chopsticks at https://www.gritsandchopsticks.com/the-gravy-train/2018/06/anytime-smoked-salmon-frittata.html