Serves 6.

1/2 lb. (about 2/3 of your bag) Red Dog spinach (more or less to taste)
Salt to taste
2 tablespoons extra-virgin olive oil
1 bunch Red Dog green garlic, chopped
1 teaspoon chopped fresh thyme
1 teaspoon chopped fresh rosemary
6 eggs
2/3 cup plain Greek yogurt
Freshly ground pepper

Preheat oven to 350 degrees. Bring a large pot of water to a boil.

Heat 1 tablespoon of the olive oil over medium heat in a heavy skillet and add green garlic, thyme and rosemary. Add a generous pinch of salt and cook, stirring often, until the garlic is fragrant, 2 to 3 minutes. Add spinach and cook, stirring, until ingredients are combined and spinach are nicely coated with oil. Remove from heat.

Place remaining tablespoon of olive oil in a 2-quart gratin or baking dish, or in a 9-inch ovenproof skillet, and place in oven for 5 minutes. Meanwhile, whisk eggs in a large bowl. Season with salt (about 1/2 teaspoon) and freshly ground pepper to taste. Whisk in yogurt. Stir in greens mixture.

Remove baking dish from the oven, brush sides with hot oil, and scrape in the egg mixture. Place in oven and bake 30 minutes, or until set and slightly puffed. Remove from oven and allow to cool for at least 10 minutes before serving. Serve hot, warm, room temperature or cold.