In 10-inch nonstick skillet, heat oil over medium-high heat. Add bell pepper and onion; cook 5 minutes, stirring frequently.
Reduce heat to medium. Add potatoes, zucchini and water; cover and cook 5 to 6 minutes, adding an additional 1 tablespoon water if necessary to prevent sticking, until vegetables are tender.
Meanwhile, in medium bowl, mix beaten eggs and egg whites, the basil and garlic salt until well blended.
Pour egg mixture over vegetables. Reduce heat to medium-low; cover and cook 7 to 10 minutes, lifting edges occasionally to allow uncooked egg mixture to flow to bottom of skillet, until egg mixture is set but still moist on top. Cut into wedges; serve topped with warm pasta sauce.