Preheat the oven to 350 F
Combine the eggs, milk, half of the cheese, salt and pepper in a bowl. Whisk to combine and set aside.
In a 10-inch cast iron skillet, heat a tablespoon of ghee over medium heat. Add the potatoes and shallot. Cook for 5 minutes. Add the mushrooms, zucchini, and spring onions. Cook for an additional 4 minutes until the vegetables are tender. salt the vegetables well
Turn off the heat. Mix in the basil. Then pour in the egg mixture. Carefully fold over the egg mixture a few times until well combined with the vegetables.
Sprinkle the rest of the cheese on top and few turns of pepper. Then put the pan in the oven for 15-20 minutes until eggs are cooked through.
Let it rest for a few minutes then garnish with the rest of the zucchini ribbons, microgreens, fresh basil leaves, and more parmesan.