In a medium mixing bowl, whisk together the whole eggs, liquid egg whites, Greek yogurt, sea salt, and black pepper until the mixture is smooth and the yogurt is fully incorporated.
Mince the garlic clove finely and set aside.
Heat the extra virgin olive oil in a large non-stick skillet over medium heat.
Add the minced garlic and sauté for 30 seconds until fragrant, then add the baby spinach and cook for 1-2 minutes until just wilted.
Reduce the heat to low-medium and pour the egg mixture into the skillet over the spinach.
Using a silicone spatula, gently stir the eggs, pushing them from the outer edges toward the center to create soft, creamy curds.
When the eggs are about 80% cooked and still look slightly wet, sprinkle the crumbled feta cheese over the top and gently fold it in.
Remove the skillet from the heat to allow the residual heat to finish cooking the eggs without drying them out.
Toast the whole-grain bread until golden and crisp.
Plate the scramble immediately alongside the toast and enjoy while warm.