In a medium mixing bowl, whisk together the large eggs, liquid egg whites, Greek yogurt, nutritional yeast, sea salt, black pepper, and garlic powder until the mixture is uniform and slightly frothy.
Finely mince the fresh chives and parsley, then stir exactly half of the herbs into the egg mixture, reserving the rest for garnish.
Place the sprouted grain bread in a toaster or under a broiler until golden brown and crisp.
Heat the extra virgin olive oil in a non-stick skillet over medium-low heat, swirling to coat the bottom of the pan.
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 to create large, soft curds.
Continue to cook for 2 to 3 minutes, stirring slowly and occasionally, until the eggs are set but still look moist and glossy.
Remove the skillet from the heat immediately to prevent overcooking.
Place the toasted bread on a plate and divide the scrambled eggs evenly between the two slices.
Top with the remaining fresh chives and parsley and serve immediately while warm.