Preheat your oven to 350 degrees.
In a separate pan, add your olive oil and heat. When it’s hot add your scallions and garlic. Cook through until they are soft, about 3 minutes. Stir frequently.
Add your sun-dried tomatoes and cook for another 3 minutes.
Add your kale and cook until it starts to wilt and then turn off the heat and remove the pan from the heated burner.
While the vegetables are cooking, mix together eggs and milk.
Add the vegetables to your egg mixture and sprinkle in salt and pepper.
Wipe your cast-iron skillet with a bit of olive oil and then pour your mixture into the pan.
Cook for 18 minutes. If the middle isn’t done stick it back in for another couple of minutes. Oven times will vary.
Remove, slice and sprinkle with any toppings like goat cheese, basil and chives. Add additional salt and pepper as needed.