1. Preheat the oven to 400° F. 2. In a medium size bowl, whisk together the eggs, milk, Wild Garlic Herb Blend and half of the sea salt and pepper. Set aside. 3. Heat a large sauté skillet with the olive oil. Once hot, add mushrooms, sea salt, and pepper. Cook until they sweat and soften, 5-7 minutes. Spread mushrooms out evenly in the pan. 4. Pour the egg mixture over the veggies, don’t stir! Finish with parmesan cheese. 5. Allow to cook for 5 minutes so the bottom can brown and then transfer to the oven to finish for another 10-15 minutes until the eggs are cooked throughout.