Preheat the oven to 325° Fahrenheit, and grease a 9-inch pie with cooking spray. Prep the greens (chop the chard, asparagus, shallot, and garlic), and then on the stove top, in a large frying pan, heat the olive oil over medium-high heat. Once the pan is hot, sauté the garlic and shallots for one minute, then add in all other greens and continue to sauté for 5 more minutes until the greens are not quite cooked. Add salt and pepper to taste and take off heat immediately to cool.

In a large bowl, whisk together the base ingredients - eggs, yogurt, milk, salt, pepper, and chopped herbs.  Once blended (should be smooth and creamy), stir in the cooked greens until fully combined. Place pan in oven and bake for 10 minutes until the top is starting to set. Open oven and place the slices or spoonfuls of fresh goat cheese on the top of the frittata. Continue to bake for another 30 minutes or until frittata has puffed up and it almost completely set in the center.

Let frittata cool before serving. Can be served warm or cold, with more fresh basil to top it off!