Preheat the oven to 400F.
Place the sweet potatoes in a baking dish, drizzle with 1 tablespoon olive oil, sprinkle with ⅛ teaspoon salt, stirring until the potatoes are well coated. Roast for 30 minutes, flipping once, until the sweet potatoes are golden and cooked through.
Remove the sweet potatoes from the dish and set aside. To the same baking dish, add the asparagus, drizzle with 1 tablespoon olive oil, sprinkle with ⅛ teaspoon salt, stirring until the asparagus is well coated. Roast for 10 minutes, flipping once, until the asparagus is slightly browned.
Meanwhile, in a large bowl, whisk together the eggs and ½ teaspoon salt.
Remove the asparagus from the oven and turn the heat down to 350F.
Add the sweet potatoes back to the pan with the asparagus. Pour in the egg mixture, stirring to combine.
Bake for 30-35 minutes, or until the center is cooked through.