Begin by steaming freshly cut broccoli and cauliflower in a deep pan with a steaming basket over boiling water for 15-18 minutes until tender. Strain and set aside.

In the same pan, heat 2 tablespoons of olive oil over medium heat, add diced onions and sauté for about 2 minutes. Add minced garlic and spinach, cooking for another 2-3 minutes until spinach wilts.

In a large mixing bowl, whisk together eggs, Greek yogurt, and milk. Stir in shredded chicken, half of the cheese, steamed vegetables, aromatic mixture, and seasonings. Mix thoroughly.

Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish, pour in the mixture, top with remaining cheese and sprinkle parmesan crisps.

Place in the oven and bake for about 35 minutes until bubbly and golden brown, optionally broil for an additional 3 minutes for a crispy finish.

Remove from the oven and let it rest for 10 minutes before serving. Garnish with parsley if desired.