Preheat oven to 475°.
Combine first 8 ingredients in a bowl; stir well with a whisk.
Heat oil in a nonstick skillet over medium-high heat. Add zucchini and bell pepper; sauté 5 minutes. Add egg mixture. Reduce heat to low; cook 5 minutes or until set around edges. Remove pan from heat.
Wrap handle of pan with foil. Bake at 475° for 8 minutes or until center is set. Cut into 4 wedges.
Oxmoor House Healthy Eating Collection