Preheat your oven to 400°F and line a large baking sheet with parchment paper for easy cleanup.
Place the diced bell peppers and zucchini on the baking sheet, drizzle with olive oil, and sprinkle with half of the sea salt and black pepper.
Toss the vegetables to coat evenly and roast for 15 to 18 minutes until they are tender and slightly caramelized at the edges.
While the vegetables roast, crack the whole eggs into a medium bowl and add the egg whites, whisking vigorously until the mixture is uniform and light.
Heat a high-quality non-stick skillet over medium-low heat and pour in the whisked egg mixture.
Use a silicone spatula to gently push the eggs from the edges toward the center, creating soft, pillowy curds.
When the eggs are nearly set but still look moist, sprinkle in the crumbled Etorki cheese and continue to fold gently until the cheese begins to melt.
Remove the skillet from the heat immediately to prevent overcooking, then serve the creamy eggs alongside the roasted vegetables and garnish with fresh chives.