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Preheat oven to 425℉.
In a medium bowl, combine the eggs, milk, salt, and pepper. Whisk to combine. Set aside.
Place a 10- to 12-inch oven-safe skillet* over medium-high heat (I use a 10.25-inch cast iron skillet). Add the oil. When the oil is hot, use a brush to spread the oil around the skillet, making sure it covers the bottom and edges of the skillet.
Then add the mushrooms, onion, and garlic. Cook for 3-4 minutes, stirring occasionally.
Stir in the spinach and herbs. Continue to cook until the spinach begins to wilt, 30-60 seconds, stirring constantly.
Spread the cooked vegetables out in an even layer across the bottom of the skillet. Then, pour the egg mixture over the vegetables. Top with the crumbled cheese.
Cook over medium heat until the edges of the eggs begin to set, 4-5 minutes.
Transfer the skillet to the oven and bake until the center of the eggs is cooked through and set, 5-7 minutes. The amount of baking time will depend on the size of the skillet used.
Remove from the oven. Let sit for 5 minutes before cutting into slices and serving. Garnish with fresh chopped herbs, if desired.
Store leftovers in an airtight container in the fridge for up to 4 days.