Preheat your oven to 375°F while you prep everything else. Chop your fresh herbs and vegetables into bite-sized pieces so they cook evenly. This step takes about 5 minutes and makes the rest go so much faster. Don't skip the prepping — I learned this the hard way trying to rush through it.

Crack your 4 eggs into a bowl and whisk them together with salt, pepper, and lemon juice until they're light and fluffy. Add the chopped parsley and chives to the bowl and stir gently. You'll want the herbs distributed throughout, but don't overwork it or the eggs get tough.

Heat your oven-safe skillet over medium heat and add both the butter and olive oil. You'll hear it sizzle after about 30 seconds, which means it's ready to go. The combo of butter and oil prevents the bottom from sticking while keeping that beautiful golden edge.

Toss in your asparagus and peas first since they need a couple minutes to soften up. After about 2 minutes, add the spinach and let it wilt down. Stir everything together so it's spread out evenly across the skillet bottom.

Pour your egg mixture over the vegetables, making sure it distributes evenly around the pan. Let it cook on the stovetop for about 2-3 minutes without touching it — this creates that crispy bottom layer that makes the whole thing amazing. You'll see the edges start to set while the center's still jiggly.

Scatter the crumbled feta cheese over the top and slide the entire skillet into your preheated oven. Bake for 10-12 minutes until the center just barely jiggles when you give the pan a gentle shake. Mine's done when the top turns pale golden and feels set to the touch.

Let it rest in the skillet for 2 minutes before slicing — trust me, this makes serving it so much easier. Slide it onto a cutting board and slice into wedges. You can serve it warm, room temperature, or even cold the next day.