In a medium glass bowl, whisk together the whole eggs, liquid egg whites, sea salt, and black pepper until the mixture is well combined and slightly frothy.
Place a high-quality non-stick skillet over medium-low heat and add the ghee, swirling the pan to ensure the bottom is evenly coated.
Pour the egg mixture into the skillet and allow it to sit undisturbed for about 30 seconds until the edges just begin to set.
Using a silicone spatula, gently push the eggs from the outer edges toward the center, creating large, soft curds.
Continue to cook the eggs slowly, stirring occasionally and keeping the heat low to maintain a creamy, velvety texture without browning.
Just before the eggs are fully set and still look slightly moist, fold in the freshly snipped chives.
Remove the skillet from the heat immediately; the residual heat will finish cooking the eggs to perfection on the plate.
Serve the scramble immediately alongside a toasted slice of sprouted grain bread for a complete, clean-eating meal.