In a medium bowl, whisk together the large eggs, liquid egg whites, sea salt, and black pepper until the mixture is well combined and slightly frothy.
Finely mince the fresh chives and parsley, then stir half of the herbs directly into the egg mixture.
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 let it sit undisturbed for about 30 seconds until the edges begin to set.
Using a silicone spatula, gently push the eggs from the edges toward the center, creating large, soft curds.
While the eggs are cooking, dice the avocado into small cubes and crumble the feta cheese.
When the eggs are mostly set but still look slightly moist, fold in the diced avocado, crumbled feta, and the remaining fresh herbs.
Remove from the heat immediately and serve the scramble warm to maintain the creamy texture of the avocado.