Put large pan on medium high, spray with nonstick cooking spray.

Mince garlic. Slice summer squash into 1/4 inch slices, quarter them. Chop kale into bite size pieces, remove stem.

Add garlic to pan. Add squash when garlic begins to sizzle. Add kale. Cover for 2 minutes or until squash is tender.

Add egg whites and cracked pepper to taste. Cover for approximately 2 minutes or until egg whites set.

Turn off burner. Sprinkle mozzarella and cover until cheese is melted. Serve immediately.