Pre heat oven to 350 degrees. Spray a 12 count and 6 count regular sized muffin trays with non-stick cooking spray, set aside.
In a saucepan, sprayed with non-stick cooking spray, over medium heat, add the orange pepper, yellow pepper, red pepper, and plum tomato. Season with ½ teaspoon Italian Seasoning and salt and pepper to taste. Cook for about 5 minutes to soften the veggies. Remove from heat, set aside.
In a large bowl, whisk the eggs, egg whites, and milk.
To the egg mixture, add green zucchini, yellow zucchini, pepper/tomato mixture, low-fat cheese, ½ teaspoon Italian seasoning, salt and pepper to taste. Whisk to combine the ingredients.
Pour the egg mixture evenly into the muffin tins. Bake for about 15 minutes. The eggs will be firm to the touch
Muffins can be stored in the fridge for 2-3 days, reheated in oven or microwave. Store egg muffins in freezer bags to be eaten at later date.