Preheat oven to 375 degrees F.
Coat 8 muffin cups with liners and cooking spray.
In a medium bowl, toss together all of the vegetables.
Spoon vegetable mixture into prepared muffin cups, filling each cup about ⅔ full.
In a separate bowl, whisk together eggs, egg whites, Italian seasoning, salt, and pepper. Use a ⅓-cup measuring cup to scoop egg mixture into each of the muffin cups, filling each cup to the top.
Sprinkle the tops of each muffin with about ½ - 1 teaspoon of Parmesan cheese.
Bake muffins for 30 minutes, or until puffy, golden, and cooked through.