Let's cook.
Heat olive oil in a 10-inch non-stick skillet over medium heat. Add the finely chopped yellow onion and sauté for 3-4 minutes until softened and translucent.
Add the fresh spinach to the skillet. Cook, stirring occasionally, until the spinach has completely wilted, about 3-5 minutes. Remove any excess liquid if necessary.
In a medium bowl, whisk together the large eggs, chopped fresh dill, salt, and black pepper until well combined and slightly frothy.
Evenly sprinkle the crumbled Albanian white cheese over the spinach and onion mixture in the skillet.
Pour the whisked egg mixture over the cheese and vegetables in the skillet. Reduce heat to medium-low.
Cook, without stirring, for 8-10 minutes, or until the edges of the eggs are set and the center is mostly firm. You can cover the skillet for the last few minutes to help the top cook through.
Once cooked, gently slide the skillet eggs onto a serving plate or cut directly in the skillet. Serve warm.
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