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Preheat the broiler.
Bring a medium saucepan of water to a boil. Add the butternut squash and cook until just tender, 4 to 5 minutes. Drain.
In a medium bowl, whisk together the eggs and egg whites.
Heat 1 teaspoon of olive oil in a 10-inch ovenproof nonstick skillet set over medium-high heat.
Add the butternut squash and cook, stirring occasionally, until it is starting to brown, 4 to 5 minutes. Transfer to a bowl.
Add the remaining 2 teaspoons of olive oil to the skillet and add the mushrooms. Cook until tender, about 4 minutes.
Turn the heat to medium. Return the butternut squash to the skillet with the mushrooms, and stir in the parsley, rosemary, paprika, salt and pepper.
Pour the eggs into the skillet. Cook until the eggs are set around the edges and are starting to set on top, about 5 minutes.
Sprinkle the Parmesan cheese on top and place the skillet under the broiler. Cook until the eggs are set and the cheese is starting to brown, 3 to 4 minutes.
Cut into 6 wedges. Serve.