You can put anything in a frittata, even your beets greens! I love that this week’s beets can do double duty as a veggie and a green! What you need:  About 2-3 cups fresh beet greens A handful of asparagus, cut into bite sized pieces 1 bunch scallions, diced Spices, I’m using herb de provence 8 eggs ½ cup yogurt or milk Oil, Salt & pepper YOur favorite cheese, I’m using Chevre Preheat oven to 350 F In a cast iron skillet (or other ovenproof pan) heat a glug of oil over medium high. Place all the asparagus pieces in the pan, so that all have contact with the bottom surface. Let cook, undisturbed for about 3-5 minutes until they begin to caramelize. (if you have very thick stalks, cut the pieces in half lengthwise.) Toss scallions  into the pan. Cook until scallions become soft, about another 3-5 minutes. Meanwhile, whisk the eggs and yogurt (or milk) together. Season with salt & pepper. Add about a ½ tsp of seasoning and add in the beet …