Prep your ingredients: Dice the onion, bell pepper, and zucchini. Halve the tomatoes and chop the spinach. Mince the garlic. Have everything ready before you start cooking, as this goes fast.

Warm the pan: Heat a large nonstick skillet over medium heat. Add the olive oil and swirl to coat.

Sauté the aromatics: Add onion and bell pepper. Cook for 3–4 minutes, stirring occasionally, until softened. If using zucchini, add it now and cook another 2 minutes.

Add tomatoes and garlic: Stir in tomatoes and garlic. Cook 1 minute, just until fragrant and the tomatoes start to soften. Season lightly with salt and pepper.

Wilt the greens: Add the spinach and toss until wilted, about 30–60 seconds. Spread the veggies evenly across the pan.

Pour in egg whites: Reduce heat to medium-low. Pour the egg whites evenly over the veggies. Let them sit undisturbed for 15–20 seconds to start setting around the edges.

Scramble gently: Using a silicone spatula, push the set edges toward the center, letting the uncooked whites flow into the empty spots. Repeat, moving around the pan, for 2–3 minutes until soft curds form.

Season and finish: Sprinkle in smoked paprika or chili flakes if using, and a pinch more salt and pepper. Cook just until the egg whites are set but still tender and glossy—avoid overcooking.

Add cheese and herbs: Remove from heat. Fold in feta or goat cheese if desired. Top with chopped parsley, chives, or cilantro. Squeeze a little lemon over the top for a bright finish.

Serve: Plate immediately with whole-grain toast, avocado slices, or a side of fruit.