Position the rack in the upper third of the oven and preheat the broiler.
In a bowl, combine eggs, cream, Sriracha, chili powder, smoked paprika, salt, and pepper. Beat together with a whisk and set aside.
Spray a 10-inch oven-safe skillet with oil and heat over medium heat.
Add zucchini, green onion and jalapeno. Cook, stirring often, for 3 to 5 minutes.
Sprinkle the vegetables with cheese.
Re-whisk the egg mixture and pour over the cheese and vegetables. Cook over medium heat, lifting the eggs to allow uncooked portions to flow underneath for 5 to 6 minutes until the eggs are partially set.
Broil for 2 to 3 minutes, until browned.
To serve, run a spatula around the edge and then underneath. Cut into slices and serve.
Leftovers will keep for up to three days in the fridge and can be reheated in a 350-degree oven. You can also serve it cold for a quick weekday morning breakfast.