Preheat oven to 400 f. Place  asparagus on baking sheet. Season with s&p and drizzle all over with olive oil. Toss asparagus in the oil. Roast in oven for 15 mins. Set aside.

In a nonstick skillet, saute leeks with 1-2 Tblsps of olive oil for 3-4 minutes, add mushrooms and sauté another 4 Mins. Add Asparagus to combine. Taste For seasoning and add s&p as desired. Set aside in a bowl.

In a large bowl scramble eggs,season to taste, add cheese and mix through. Add cooled vegetables and mix through.

In same skillet. Add a tablespoon more of olive oil if needed, let heat up and then add the egg mixture.

As eggs set up pull away from the edges of the pan with a spoon or spatula. When mostly set in the center, slide onto a plate. Then cover the pan with a large plate and CAREFULLY lift pan by handle and flip over back into the pan. Continue to cook on the other side until completely cooked through and puffs up.

Transfer to a plate and serve.