Cheesy Veggie Bake

Ingredients

• Zucchini

  Summer squash, includes skin, raw

  4 large or 1.29kg

• Salt

  Table

  1 dash or 0.4g

• Egg

  Whole, fresh eggs

  4 ½ large or 225g

• Egg white

  Raw, fresh eggs

  1 cup or 243g

• Nonfat greek yogurt

  Nonfat, plain

  4 oz or 113g

• Pepper

  Spices, black

  1 dash or 0.1g

• Broccoli

  Raw

  2 cup chopped or 182g

• Kale

  Raw

  2 cup, chopped or 134g

• Cheddar cheese

  1 ½ cup, shredded or 169g

Directions

1. Preheat oven to 350 degrees F and spray a 10-inch cast iron skillet with cooking spray. Set aside.
2. Using the 6mm blade on your spiralizer, spiralize the zucchinis, so that they turn into long noodles (or carefully cut with a peeler).
3. 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.
4. 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.
5. 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.
6. Stir the zucchini noodles, broccoli, kale and 1 cup of the cheddar cheese into the egg mixture and mix well.
7. Pour the mixture into the prepared skillet and spread out evenly. Sprinkle with remaining cheddar cheese.
8. 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.
9. Enjoy!