Preheat the oven to 375°F.

In a 10-inch oven-proof non-stick skillet (see Notes), heat 1 teaspoon olive oil over medium heat. Add spinach in bunches and stir using tongs. Add a few tablespoons of water if needed to ensure spinach doesn’t stick. Once the first bunch wilts, add more spinach in batches until it’s all cooked (since the spinach cooks down so much, there’s no need to remove any as you’re cooking it).

Remove cooked spinach to a cutting board and roughly chop.

Heat remaining 1 teaspoon of olive oil over medium heat. Add scallions and garlic. Stir for 2 minutes until cooked.

In a medium bowl, whisk eggs and egg whites.

Stir in Greek yogurt (or ricotta cheese) and nutmeg.

Stir in spinach, scallions, garlic, dill, basil and parsley.

Stir in feta cheese.

Season with Kosher salt and freshly ground black pepper and stir.

Coat the 10-inch non-stick skillet with cooking spray. Pour the mixture into the skillet.

Bake until just set, about 20 to 25 minutes. Make sure you use a potholder to remove the skillet from the oven.

Cut into wedges and serve warm.