In a medium glass bowl, whisk together the whole eggs and liquid egg whites until the mixture is completely combined and slightly frothy.
Season the egg mixture with the sea salt and black pepper, whisking once more to distribute.
Heat a high-quality non-stick skillet over medium-low heat and add the ghee, swirling the pan to ensure the bottom is evenly coated as it melts.
Place the baby spinach into the skillet and sauté for approximately 60 seconds until just wilted, then move it to a serving plate.
Pour the egg mixture into the same skillet and allow it to sit undisturbed for about 30 seconds until the edges begin to set.
Using a silicone spatula, gently push the cooked eggs from the outer edges toward the center, allowing the uncooked liquid to flow into the empty spaces.
Continue to fold the eggs slowly over low heat, creating large, soft curds, until they are mostly set but still appear slightly moist.
Remove the skillet from the heat immediately to prevent overcooking and fold in the fresh chives before serving the eggs next to the wilted spinach.