Golden-edged zucchini, wilted kale, and tender spinach get folded together with fresh rosemary and sage before a rich pour of whisked eggs settles into every gap. A quick stovetop sear sets the edges while the oven finishes the center to a clean, custardy slice ā no fuss, no soggy middle. Garlic powder and fresh herbs do the heavy lifting on flavor, so the dish tastes bright and savory without relying on anything heavy or processed. Sliced into wedges and finished with a scatter of parsley, it's straightforward whole-food cooking that fits neatly into a Paleo kitchen. Serve it warm from the skillet for breakfast, or make it ahead for an easy grab-and-go lunch all week.
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Preheat the oven to 375Ā°F (190Ā°C). In a mixing bowl, whisk together the eggs, water, salt, and black pepper until the yolks and whites are fully combined and the mixture is uniform in color, about 1 minute. Set aside.
Heat the olive oil in a 10-inch oven-safe skillet over medium heat until shimmering. Add the zucchini and cook, stirring occasionally, until the slices are just tender and lightly golden at the edges, about 4ā5 minutes.
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