In a large, non-stick skillet, heat 1 tablespoon of olive oil over medium heat. Add minced garlic and sauté for about 30 seconds until fragrant and golden.

Add lean ground turkey to the skillet, breaking it apart and cooking for about 5-7 minutes until browned.

Add diced zucchini, chopped red bell pepper, and finely chopped red onion to the skillet, sautéing for about 5 minutes until softened.

Mix in fresh spinach and cook until wilted, then season with salt, black pepper, and oregano.

Preheat your oven to 375°F (190°C).

In a separate bowl, whisk together the egg whites until slightly frothy and pour over the turkey and vegetable mixture.

Cook on the stovetop for 2-3 minutes, gently lifting the edges to allow uncooked eggs to flow underneath.

Transfer the skillet to the preheated oven and bake for 15-20 minutes until eggs are set and top is golden.

Let cool in the skillet for about 5 minutes before slicing and serving.