In a large nonstick skillet over medium heat, warm 1 tablespoon olive oil. Add bell peppers, zucchini, and red onion; cook for 5-7 minutes until tender.

Stir in minced garlic and cook for 1 minute until fragrant.

Add cherry tomatoes and cook for 2 minutes until they release juices. Then add baby spinach and stir until wilted, about 1 minute.

Reduce heat to medium-low, pour egg whites evenly over vegetables, season with salt and pepper, letting them settle for 1 minute.

Using a spatula, gently stir the egg whites into the vegetable mixture until soft curds form, about 3 minutes.

Continue cooking for 2-3 minutes until egg whites are set but still fluffy.

Remove skillet from heat, sprinkle fresh herbs on top, and serve immediately.