Preheat the oven to 400 °F / 200 °C / Gas Mark 6, no fan (if you have convection oven reduce the temperature by about 20° or follow the manufacturer's instructions).
Whisk the eggs with milk, dried herbs, and cream together, season with salt and pepper, set aside.
Cut the zucchini in half lengthwise and then into ¼-inch (5mm) slices.
Rinse the spinach thoroughly and spin dry (when using thick and big leaves, cut off the stalks), chop the garlic finely.
Heat the oil in a frying pan, add the zucchini, cook over medium-high heat for 3 minutes, until tender and slightly browned.
Add the spinach and garlic, cook for 30 seconds or until wilted (thicker and larger spinach leaves need to be cooked a little longer).
If you are using an ovenproof frying pan - pour the egg mixture over the vegetables, stir, cook for about 2 minutes (without stirring) over medium-low hea. Take the pan off the heat, add the salmon pieces and goat’s cheese (divided with a teaspoon into small portions) on top. Put the frittata in the oven and bake for about 10 minutes or until the eggs are set.
If your pan is not suitable to put in the oven - spread the zucchini and garlic at the bottom of a round baking dish, pour the egg mixture over the vegetables and place the salmon pieces and goat cheese (divided with a teaspoon into small portions) on top. Bake for about 15-20 minutes or until the eggs are set.
The baking time will depend on the size of the baking pan, also every oven bakes a little differently. To check if the frittata is ready, just shake slightly with the pan – it should not be jiggly in the middle.
Enjoy!