Preheat your oven to 400°F and line a small baking sheet with parchment paper for easy cleanup.
Dice the red bell pepper, zucchini, and red onion into uniform half-inch pieces.
Toss the diced vegetables on the baking sheet with the extra virgin olive oil, sea salt, and black pepper until evenly coated.
Roast the vegetables in the oven for 15 to 18 minutes until they are tender and have developed golden caramelized edges.
While the vegetables roast, slice the precooked chicken sausage into thin rounds and brown them in a large non-stick skillet over medium heat for 4 minutes.
In a medium-sized mixing bowl, whisk together the whole eggs and liquid egg whites until the mixture is well combined and slightly frothy.
Once the vegetables are finished roasting, add them directly into the skillet with the browned chicken sausage and stir to combine.
Reduce the skillet heat to medium-low and pour the egg mixture over the sausage and vegetable medley.
Using a silicone spatula, gently push the eggs from the outer edges toward the center, cooking slowly until the eggs are just set but still moist and fluffy.
Remove the skillet from the heat immediately and garnish with chopped fresh chives before serving warm.