Preheat your oven to 400°F and line a small baking sheet with parchment paper for easy cleanup.
Toss the diced bell peppers and zucchini with 0.5 tsp of the olive oil and a pinch of the sea salt and black pepper.
Roast the vegetables for 15 minutes until they are tender and show slight caramelized edges.
While the vegetables roast, brown the ground turkey in a skillet over medium heat with the garlic powder until fully cooked through.
In a medium mixing bowl, whisk together the whole eggs and egg whites until the mixture is uniform and slightly frothy.
Wipe out the skillet used for the turkey, add the remaining 0.5 tsp of olive oil, and set over medium-low heat.
Pour the egg mixture into the pan and let it sit for 30 seconds before gently pushing the eggs with a spatula to create soft, fluffy curds.
When the eggs are nearly set, gently fold in the roasted vegetables and the cooked ground turkey.
Remove from the heat and serve immediately, garnished with the crumbled feta cheese and the remaining sea salt and black pepper.