1. Preheat your oven to 375 F (190 C). Lightly grease a 9×13 inch baking dish with olive oil or cooking spray.

2. Heat the olive oil in a large skillet over medium heat. Add the chopped asparagus and green onions and cook for 3-5 minutes, stirring occasionally, until they are slightly tender-crisp. Stir in the spinach and cook for another 1-2 minutes until it wilts down. Remove the skillet from the heat.

3. In a large bowl, whisk together the eggs, milk, salt, and pepper until well combined and slightly frothy.

4. Spread the sauteed vegetables evenly across the bottom of the prepared baking dish. Dollop spoonfuls of ricotta cheese over the vegetables. Pour the whisked egg mixture evenly over the vegetables and ricotta.

5. Sprinkle the grated Parmesan cheese over the top of the egg mixture. Place the baking dish in the preheated oven and bake for 25-30 minutes, or until the eggs are set in the center and lightly golden brown around the edges. A knife inserted into the center should come out clean.

6. Once baked, remove the dish from the oven and let it cool for 5-10 minutes before slicing and serving. This allows the egg bake to set completely, making for cleaner slices.