In large bowl, whisk together eggs, Greek yogurt, salt, pepper and dill.

In large skillet over medium heat, heat olive oil. Add diced tomato and cook 1-2 minutes, just until pieces soften and begin to release juice.

Into skillet, pour egg mixture and reduce heat to medium-low. Let it sit undisturbed 30 seconds, then gently stir with spatula, scraping eggs from edges inward. Repeat until eggs are about 90% cooked.

Just before eggs are fully set, turn off heat but leave the skillet on warm burner. Fold in feta and chopped spinach and allow residual heat to wilt spinach and melt cheese.

Spoon eggs onto plates, top with chopped chives and crushed Aleppo pepper, if using. Serve with your favorite Greek-inspired sides such as pita bread, olives, cucumber slices.