Whisk whole eggs, egg whites, salsa, salt and pepper in medium bowl. Stir in roasted peppers, spinach, and beans. Set aside.
Heat medium nonstick skillet over medium heat. Lightly coat with cooking spray. Add zucchini and cumin, stirring, until softened, 2 minutes. Pour in egg mixture; gently stir until eggs are cooked to your liking.
Serve over English muffins.