Mince the garlic clove and set aside.
In a medium-sized bowl, whisk together the whole eggs, egg whites, sea salt, and black pepper until the mixture is uniform and slightly frothy.
Place a non-stick skillet over medium heat and add the extra virgin olive oil.
Once the oil is shimmering, add the minced garlic and sauté for approximately 30 seconds until it becomes fragrant but not browned.
Add the baby spinach to the skillet and toss frequently until the leaves are just wilted.
Lower the heat slightly and pour the egg mixture into the skillet over the spinach.
Using a silicone spatula, gently push the eggs from the edges toward the center, allowing soft curds to form.
When the eggs are about 80% cooked and still look moist, sprinkle the crumbled feta cheese evenly over the top.
Gently fold the feta into the scramble and remove the skillet from the heat immediately to prevent overcooking.
Transfer to a plate and serve warm for the best texture.