Prep the vegetables: rinse and trim asparagus, slice leeks thinly, chop greens, and shell peas if needed.

Preheat the oven to 375°F (190°C).

Heat olive oil in an oven-safe 10-inch skillet over medium heat. Add leeks and garlic and sauté for about 3 minutes until softened and fragrant.

Add asparagus and peas and cook for another 4-5 minutes until tender but still bright green.

Add spinach or ramps last and cook just until wilted. Season lightly with salt and pepper.

While the vegetables cook, whisk eggs, milk or cream, salt, and pepper in a mixing bowl until light and frothy.

Pour the egg mixture evenly over the sautéed vegetables in the skillet.

Scatter crumbled goat cheese on top, distributing evenly.

Cook on the stovetop over medium-low heat for 3-4 minutes until the edges start to set but the center is still runny.

Transfer the skillet to the preheated oven and bake for 10-12 minutes until eggs are fully set and the top is lightly golden.

Remove from oven and let rest for 2 minutes.

Garnish with fresh chopped chives or parsley before serving.