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1
Preheat your oven to 350 degrees F and spray a 10 Inch cast iron skillet with cooking spray.
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2
Set aside.
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3
Using the 6mm blade on your spiralizer, spiralize the zucchinis, so they turn into long noodles (see note).
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4
Place the zucchini into a strainer set over a large bowl and sprinkle with some salt.
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5
Let them sit for 20 minutes, stirring around every so often.
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6
While the zucchini noodles sit, whisk together the eggs and egg whites in a large bowl.
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7
Add in the Greek yogurt and a pinch of pepper and salt.
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8
Whisk until smooth and creamy.
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9
Once the zucchini has drained a bit, squeeze out as much excess water as you can.
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10
Then, transfer the zucchini noodles onto a paper towel and dry off, again, as much as you can.
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11
Stir the zucchini noodles, broccoli, kale and 1 cup of the cheddar cheese into the egg mixture and mix well.
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12
Pour the mixture into the prepared skillet and spread out evenly.
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13
Sprinkle with remaining cheddar cheese.
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14
Bake until the eggs feel set and begin to slightly pull away from the side of the skillet, about 40-45 minutes.
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15
Turn your oven to high broil and broil an additional 2-3 minutes or until the top turns golden brown.
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16
Devour!
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17
Notes: Zucchini noodles can also be made on a mandolin using the 7mm julienne blade.
