In a medium bowl, whisk together the whole eggs, liquid egg whites, sea salt, and black pepper until well combined and slightly frothy.
Finely mince the fresh chives and parsley, then set them aside.
Heat a non-stick skillet over medium-low heat and add the ghee, swirling to coat the pan.
Add the baby spinach to the skillet and sauté for 1 minute until just wilted.
Pour the egg mixture into the skillet over the spinach. Let the eggs sit for about 20 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.
When the eggs are mostly set but still look slightly wet, sprinkle the crumbled feta cheese and fresh herbs over the top.
Fold the eggs one last time to incorporate the cheese and herbs, then remove from heat immediately to prevent overcooking.
Serve warm on a plate, garnished with any remaining fresh herbs if desired.