Step 1

In a 10-inch cast iron skillet, saute the zucchini and onion together with the salt until all of the liquid that the vegetables have released is cooked off. You can cook them over medium heat and let it steam off gently or you can cook it over medium high to cook it off more quickly. If you are cooking it at a higher temperature, you might need to add a little oil to prevent sticking. It just depends on how much time you have really.

Step 2

Preheat your oven to 350 degrees.

Step 3

In a medium bowl whisk together the eggs. Remove the skillet from the heat. Spread the cooked veggies out evenly in the skillet. Pour the eggs over the top and stick the whole pan in the hot oven.

Step 4

Cook until the eggs no longer jiggle in the middle, about 15 to 20 minutes.

Step 5

Remove from the oven and let cool slightly before slicing into 4 pieces. Store leftovers in an airtight container in the fridge and reheat before eating.