In a medium sized pan, saute agretti, squash, and garlic with a little bit of olive oil until just tender.

Reserve a few of the sautéed agretti to add whole to the frittata. Add the rest of the sautéed vegetables to the blender with tokyo negi tops and lemon zest. Puree on high until combined. Slowly add in the remaining olive oil.

Preheat oven to 350F. In a medium sized bowl, whisk the eggs until slightly lightened in color, then add in about 0.5 cup of the vegetable puree and a pinch of salt.

Back to the stove - in an oven safe saute pan or skillet, first, melt the butter. Then, add in the egg mixture and cook for just one minute to "catch" the frittata on the bottom. Take off of heat, sprinkle with cheese and reserved sautéed agretti and place in the oven. Bake for 8-10 minutes.

Top with edible flowers or other spring greens before serving.