Heat cast iron skillet and sauté chopped garlic, red onion and scallions in some butter and olive until everything begins to soften and caramelize. Add sliced potatoes and cook to soften. Grate one zucchini and remove excess water by squeezing through a nut milk bag - add that to the pan along with some chopped up kale and fresh peas. Whisk 8 or 9 eggs with a dash of cream and some salt and pepper. Add to pan allow to settle a little and then transfer to 375 oven for 15 minutes or more. Use broiler if top isn't browning. Flip onto plate and serve with fresh tomatoe salad. Delicious the next day cold along side a green salad.