Preheat your oven broiler and place a rack in the upper third of the oven. Set a well-seasoned 10-inch cast iron skillet or ovenproof sauté pan over medium heat.

In a medium bowl, whisk together the eggs, milk, salt, and black pepper until just combined. Don’t overbeat—you're not looking to whip air in, just to marry everything together.

Heat the olive oil in the skillet. Sauté the spring onion for 2 minutes until just softened, then add the chopped asparagus. Cook for another 2–3 minutes, stirring occasionally. You want the asparagus tender-crisp, not soft.

Stir in the lemon zest and fresh parsley. Give it a quick toss and lower the heat to medium-low.

Pour the egg mixture evenly into the skillet, tilting slightly to ensure the eggs settle. Sprinkle the crumbled goat cheese evenly across the top.

Cook gently on the stovetop without stirring for 5–7 minutes, or until the edges are just set but the center still has a soft wobble. You can gently lift the edges to allow uncooked egg to flow underneath.

Transfer the skillet to the broiler and broil for 2–4 minutes, watching carefully. You're looking for the top to puff slightly and just begin to brown in spots. Remove once it’s barely golden.

Let rest for 5 minutes before slicing into wedges. Serve warm or at room temperature with a side salad, toast, or seasonal fruit.