Pre-heat oven and bake puff pastry shells according to the directions on the box.
Meanwhile, add olive oil to a large wok or skillet on medium-high heat. Add the onions and stir fry for about 2 minutes.
Add all of the other veggies and cook until soft, about 5 minutes (depending on how much you have). Add garlic and season with salt and pepper.
Beat eggs (I added about a little more than a tablespoon of milk to my eggs) and add eggs to vegetable mixture in the skillet. Continue to mix until the eggs are cooked. Season with salt and pepper and mix in the Parmesan cheese.
Baked Puff Pastries: remove the top/middle portion (don't worry, this is very easy to do) so you can stuff your puff pastry. Don't throw these away! These worked great as quick snacks for my girls while they were waiting for breakfast.
Fill in each puff pastry shell with the egg mixture. Sprinkle with more fresh Parmesan cheese and top with the green onions or chives. Serve with salsa (optional).