Ingredients
- 4 large zucchini (about 2 pounds)
- Salt to taste
- 4 eggs
- 1 cup egg whites (about 8 eggs worth of whites)
- 1/2 cup fat-free plain Greek yogurt
- Black Pepper to taste
- 2 cups broccoli chopped into bite-sized pieces
- 2 cups kale torn and lightly packed
- 1 1/2 cups reduced-fat cheddar cheese shredded, divided
Instructions
- Preheat oven to 350°F and spray a 10-inch cast-iron skillet with cooking spray. Set aside.
- Use the 6mm blade on your spiralizer to spiralize the zucchini into long noodles.
- Set a strainer or fine mesh sieve over a large bowl. Place zucchini noodles in strainer and sprinkle with a large pinch of salt to draw out moisture. Let noodles sit for 20 minutes, stirring every so often and squeezing to release more water.
- In a large bowl, whisk together eggs and egg whites. Add in Greek yogurt and a pinch of black pepper and salt. Whisk until smooth and creamy.
- Once zucchini noodles have sat, squeeze out as much excess water as you can. Then, transfer noodles to a paper towel and dry off, again, as much moisture as you can.
- Stir zucchini noodles, broccoli, kale and 1 cup cheddar cheese into egg mixture and mix well until fully combined.
- Pour mixture into prepared skillet and spread out evenly. Sprinkle with remaining cheddar cheese.
- Bake until eggs feel set and begin to slightly pull away from the sides of the skillet, about 40 to 45 minutes.
- Turn on the broiler to high and broil for an additional 2 to 3 minutes, or until the top turns golden brown. Let sit for 5 minutes before slicing and serving.