Wash and trim the zucchinis. Using a spiralizer or vegetable peeler, turn those fresh zucchinis into enticing noodles. Place them in a colander, sprinkle generous amounts of salt, and let them rest for 15-20 minutes to release excess moisture. Afterward, give them a gentle squeeze or pat dry to ensure they maintain their delightful texture.

In a medium bowl, whisk the large eggs with a sprinkle of salt and pepper until they are frothy and promising. While you’re at it, chop the onion and bell pepper, and mince the clove of garlic.

Heat the olive oil in a non-stick skillet over medium heat. Add the chopped onion and bell pepper, sautéing for about 3-5 minutes until they become soft. Stir in the minced garlic and sauté for another minute until fragrant.

Pour the whisked eggs into the skillet with the veggies, letting them sizzle. Cook undisturbed for about 30 seconds. Then, gently push the cooked edges toward the center with a spatula until the eggs are mostly cooked but still slightly moist.

Carefully add the prepared zucchini noodles to the skillet, combining them gently with the scrambled eggs.

Cook everything together for another 2-3 minutes, just until the zucchini noodles are heated through and slightly softened.

Remove the skillet from heat and stir in the grated Parmesan cheese. Let it melt into the dish, creating a creamy texture.

Taste and adjust the seasoning with salt, freshly ground pepper, and red pepper flakes if desired. Garnish with fresh herbs and serve immediately.