In a medium bowl, vigorously whisk the whole eggs, egg whites, sea salt, and black pepper until the mixture is uniform and slightly frothy.
Finely mince the fresh chives and parsley, then grate the sharp cheddar and crumble the feta cheese.
Heat a 10-inch non-stick skillet over medium-low heat and add the grass-fed ghee, swirling to coat the bottom of the pan.
Pour the egg mixture into the hot skillet and let it sit for 30 seconds until the edges begin to set.
Use a silicone spatula to gently push the cooked edges toward the center, tilting the pan to allow the raw egg to flow into the empty spaces.
Once the top is mostly set but still slightly moist, sprinkle the sharp cheddar, feta, parmesan, and fresh herbs evenly over one half of the omelet.
Carefully fold the plain half over the cheese-filled half and hold for 20 seconds to allow the cheeses to melt into a gooey center.
Slide the omelet onto a plate and serve immediately while the herbs are fragrant and the cheese is perfectly melted.