Heat the olive oil in a cast iron skillet or oven-proof pan over medium- high heat.
Add green onions, shallots, kale, brussels sprouts, mushrooms and red pepper flakes to the pan and saute for about 5 minutes until vegetables are soft.
While the veggies are cooking, whisk the eggs, milk and parmesan cheese together in a medium bowl.
Pour the egg mixture over the vegetables and cook for a few minutes until the eggs are beginning to set on the edges.
Place in the oven and bake for about 10 minutes until the edges are golden brown.
Garnish with fresh parsley and more parmesan cheese.