8 Servings 48 min Cook
4 Large Zucchini
1 Dash Salt
4 1/2 Large Egg
1 Cup Egg White
2/3 Oz Nonfat Greek Yogurt
1 Dash Pepper
2 Cup chopped Broccoli
2 Cup, chopped Kale
1 1/2 Cup, shredded Cheddar Cheese
Preheat oven to 350 degrees F and spray a 10-inch cast iron skillet with cooking spray.
Using the 6mm blade on your spiralizer, spiralize the zucchinis, so that they turn into long noodles (or carefully cut with a peeler)
Place the zucchini into a strainer set over a large bowl and sprinkle with salt.
Let sit for 20 minutes, stirring around every so often
While the zucchini noodles sit, whisk together the eggs and egg whites in a large bowl.
Add in the Greek yogurt and a pinch of pepper and additional salt.
Whisk until smooth and creamy
Once the zucchini has sat, squeeze out as much excess water as you can.
Then, transfer the zucchini noodles onto a paper towel and dry off, again, as much as you can
Stir the zucchini noodles, broccoli, kale and 1 cup of the cheddar cheese into the egg mixture and mix well
Pour the mixture into the prepared skillet and spread out evenly.
Sprinkle with remaining cheddar cheese
Bake until the eggs feel set and begin to slightly pull away from the side of the skillet, about 40-45 minutes.
Turn your oven to high broil and broil an additional 2-3 minutes or until the top turns golden brown