In 8 inch (20 cm) ovenproof non-stick skillet, bring potatoes to boil in broth. Reduce heat, cover and cook for about 8 minutes or until potatoes are tender, but firm. Remove potatoes and broth to bowl.
Return skillet to medium high heat; add oil. Cook, bacon, onions and zucchini for about 5 minutes or until bacon is cooked through. Return potatoes and broth to skillet with red peppers, oregano and black pepper; cook, stirring for 4 minutes.
Whisk together eggs and egg whites until well combined. Gently pour egg mixture into skillet all over potatoes, lifting mixture for eggs to reach bottom. Let cook for about 3 minutes or until edges are set. Place skillet in 400 F (200 C) preheated oven for about 12 minutes or until golden brown on top and knife inserted in centre comes out clean.
Tip: To ovenproof your non-stick skillet if it has a wooden or plastic handle; simply wrap it well with foil before starting to cook with it.