In a medium mixing bowl, whisk together the large eggs, liquid egg whites, cottage cheese, sea salt, and black pepper until the mixture is well combined and slightly frothy.
Heat the ghee in a high-quality non-stick skillet over medium-low heat until melted and coating the pan.
Add the fresh spinach to the skillet and sauté for 1-2 minutes until just wilted.
Pour the egg and cottage cheese mixture into the skillet over the spinach.
Allow the eggs to sit undisturbed for about 30 seconds until the edges begin to set, then use a silicone spatula to gently push the eggs toward the center.
Continue cooking over low heat, folding the eggs gently to maintain a soft, creamy texture without overcooking the cottage cheese curds.
While the eggs finish, toast the sprouted grain bread until golden and crisp.
Remove the skillet from the heat when the eggs are still slightly moist, as they will continue to firm up from residual heat.
Plate the scramble immediately, garnish with finely chopped fresh chives, and serve with the warm toast.