Preheat your oven to 400°F and line a large baking sheet with parchment paper.
In a medium bowl, toss the chopped bell peppers, diced zucchini, and red onion with the extra virgin olive oil, dried oregano, and half of the sea salt and black pepper.
Spread the vegetables in a single layer on the baking sheet and roast for 18-20 minutes until they are tender and slightly caramelized.
While the vegetables roast, whisk together the whole eggs and liquid egg whites in a bowl with the remaining sea salt and black pepper until well combined.
Heat a large non-stick skillet over medium-low heat and lightly coat with a touch of oil or cooking spray if needed.
Pour the egg mixture into the skillet and let it sit for 30 seconds until the edges begin to set.
Using a silicone spatula, gently push the eggs from the outer edges toward the center, creating large, soft curds.
Once the eggs are mostly set but still look slightly moist, fold in the roasted vegetables from the oven.
Remove the skillet from the heat immediately to prevent overcooking and garnish with the chopped fresh parsley.
Serve the scramble warm in a bowl for a protein-rich start to your day.