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Crack the eggs into a small bowl, add the water, salt, and black pepper, and whisk until the yolks and whites are fully combined and the mixture is uniform in color.
Heat 1 tbsp olive oil in a 12-inch skillet over medium heat until shimmering. Add the diced red bell pepper and zucchini and cook, stirring occasionally, until softened and the edges are just beginning to color, about 4–5 minutes.
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