In a medium mixing bowl, whisk together the large eggs, egg whites, Greek yogurt, sea salt, and black pepper until the mixture is completely smooth and the yogurt is fully incorporated.
Mince the garlic clove finely.
Heat the extra virgin olive oil in a large non-stick skillet over medium heat.
Add the minced garlic to the skillet and sauté for 30 seconds until fragrant, ensuring it does not brown.
Add the fresh baby spinach to the pan and cook for 1 to 2 minutes, tossing frequently until the leaves are just wilted.
Reduce the heat to medium-low and pour the egg mixture into the skillet over the spinach.
Allow the eggs to set for about 20 seconds, then use a silicone spatula to gently push the cooked edges toward the center, creating large, soft curds.
When the eggs are about 70% cooked, sprinkle the crumbled feta cheese evenly over the top.
Continue to fold the eggs gently for another 30 to 60 seconds until they are just set but still appear moist and creamy.
Remove the skillet from the heat immediately to prevent overcooking and serve warm.