Preheat the oven to 350°F (175°C) and grease a 9-inch pie dish with olive oil.

In a skillet, add 1 tablespoon of olive oil and sauté the sliced baby bella mushrooms for 5 to 7 minutes.

Using the same skillet, sauté the chopped asparagus for about 3 minutes until bright green.

In a mixing bowl, whisk together the eggs and milk until frothy, adding salt and pepper.

Fold in the sautéed mushrooms and asparagus with cheese until evenly mixed.

Pour the mixture into the greased pie dish and bake for 35 to 45 minutes.

Allow to cool for 10 minutes, slice, and garnish with parsley or chives.