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Crack the eggs into a mixing 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 the ghee in a 12-inch nonstick skillet over medium heat until shimmering. Add the bell pepper and zucchini and cook, stirring occasionally, until softened and the edges are just beginning to turn golden, about 4–5 minutes.
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