Whisk the whole eggs, liquid egg whites, Greek yogurt, sea salt, and black pepper in a medium bowl until the mixture is completely smooth and slightly aerated.
Place a non-stick skillet over medium-low heat and add the ghee, allowing it to melt and coat the bottom of the pan.
Add the fresh baby spinach to the skillet and sauté for about 60 seconds until just wilted, then remove the spinach and set it aside on a serving plate.
Pour the egg mixture into the same skillet, letting it sit undisturbed for about 30 seconds to allow the bottom to set.
Using a silicone spatula, gently push the eggs from the outer edges toward the center, creating large, pillowy folds.
Continue to cook the eggs slowly, moving them occasionally, until they are mostly set but still appear slightly moist on the surface.
Remove the skillet from the heat, fold in the chopped fresh chives, and serve the eggs immediately over the bed of sautéed spinach.