Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Dice the bell pepper and zucchini into small, uniform pieces and toss them with the olive oil on the prepared baking sheet.
Roast the vegetables for 15 to 20 minutes, or until they are tender and just beginning to brown at the edges.
While the vegetables roast, whisk together the whole eggs, egg whites, and cottage cheese in a medium bowl until well combined and relatively smooth.
Heat a non-stick skillet over medium-low heat and pour in the egg mixture.
Cook the eggs slowly, using a silicone spatula to gently push the cooked portions toward the center to create soft, creamy curds.
Once the eggs are nearly set, fold in the roasted vegetables, sea salt, and black pepper.
Remove from heat and garnish with freshly chopped chives before serving.