Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: in skillet, cook onions and green pepper in butter and 2 tablespoons olive oil, stirring, 5 minutes. add zucchini, cook covered 4 minutes. add garlic, salt and tomato, cook stirring, 5 minutes. transfer to bowl. cool. add eggs. over medium heat, heat 2 tablespoons olive oil in 10" ovenproof skillet. add egg mixture, cook 3-5 minutes till underside is set. bake preheated 400 degrees f oven for 1 to 2 minutes till puffed and golden. cut into wedges.

Target recipe: heat oven to 350°f. coat an 8-inch oven-safe skillet with cooking spray. heat oil over medium-high heat and add jalapeño, shallot and garlic. reduce heat to medium and cook, stirring occasionally, until shallot begins to soften, 2 to 3 minutes. add kale and cook until it begins to soften, 4 to 5 minutes more. mix whole eggs, egg whites, yogurt, parmesan, salt and pepper in a bowl. transfer kale mixture to a plate and coat skillet again with cooking spray. return kale to skillet and pour in egg mixture. bake, uncovered, until eggs are firm in the center, 15 to 20 minutes. cool 5 minutes before slicing. cool completely before storing in an airtight container, refrigerated, for up to 1 week. serve each slice with a piece of toast.