Directions

1. Preheat the oven to 400°F (204°C).
2. Add the eggs and water to a bowl and whisk well. Set aside.
3. Heat the oil in a cast-iron skillet, or another oven-proof skillet, over medium heat. Add
the mushrooms and asparagus and cook until the mushrooms have soflened and the
asparagus is fork-tender, five to seven minutes. Stir in the green onion, salt, and pepper,
and continue to cook for another minute until the green onions have softened.
4. Pour the whisked eggs into the skillet with the vegetables and let the eggs cook for about
30 seconds or until they just begin to set, before gently stirring with a spatula to ensure
the vegetables are well incorporated into the eggs. Transfer the skillet to the oven.
5. Bake for 12 to 15 minutes or until eggs have set and are firm to the touch in the center of
the pan. Let sit for five minutes before cutting into wedges. Season with additional salt
and pepper if needed and enjoy!