Preheat a six-inch skillet over medium heat with a drizzle of EVOO. Add the garlic and slightly brown. Once brown, remove the garlic clove and discard – you just want the flavor in the calzone, not the whole clove. Add the meat to skillet and heat it through in the garlic oil.
While the meat is heating, mix together the ricotta, parsley and lemon zest in a small bowl. Season with a little salt and pepper, and reserve.
In a large mixing bowl, whisk together the eggs, milk, salt and pepper. Add the eggs to the hot skillet. Using a wooden spoon or spoonula, stir the eggs until they are halfway cooked, about 3-4 minutes. Gently flip the egg pie to brown the other side -- use a plate to flip it out onto and then slide it back into the skillet from the plate.