Preheat the oven to 400ºF.

Add the eggs and water to a bowl and whisk well. Set aside.

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 softened 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.

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.

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!