In a medium bowl, whisk together the large eggs, liquid egg whites, sea salt, and black pepper until the mixture is completely combined and slightly frothy.
Heat a non-stick skillet over medium-low heat and add the ghee, swirling the pan to ensure the bottom is evenly coated.
Add the baby spinach to the skillet and sauté for 1-2 minutes until just wilted, then spread the leaves evenly across the surface of the pan.
Pour the egg mixture over the spinach and let it 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, allowing the uncooked liquid to flow underneath and create large, soft curds.
When the eggs are nearly set but still appear slightly wet, sprinkle the crumbled feta cheese and fresh herbs over the top.
Gently fold the eggs one last time to incorporate the cheese and herbs, then remove the pan from the heat immediately to prevent overcooking.