Preheat oven to 450 degrees F. In a 10-inch cast iron skillet, heat 1 tablespoon olive oil over medium-high heat. Add the scallions and sauté until softened, about 1 minute. Then add the carrots, zucchini noodles, walnuts, and coriander. Season with salt and pepper. Sauté until soft, about 3 minutes, then add corn and cook vegetables until golden, another 1 to 2 minutes.
Fold the parsley, mint, and basil into the veggies and then add in the eggs and cook for 1 minute. Transfer the skillet to the oven and bake for 10 minutes, or until eggs are set and golden on top and center does not jiggle. Allow to cool and flip onto a plate or pan.
Meanwhile, place the tomatoes on a baking sheet and toss with 2 tablespoons oregano oil. Roast for 20 minutes, then remove from the oven and allow to cool.
In a medium bowl, toss zucchini noodles with 1 teaspoon oregano oil, turmeric, salt, pepper, walnuts, and red pepper flakes. Top with roasted tomatoes.
To serve, plate arugula with sliced kuku and zucchini noodles. Sprinkle with Parmesan cheese.