Preheat oven to 350°F. 

In a large mixing bowl, add eggs, milk, and goat cheese and whisk to combine. Set aside. 

Heat up olive oil in a large cast iron pan or oven safe skillet on medium heat. The olive oil should coat the entire bottom of the pan. Add onions, eggplant, and ½ tsp of salt to the pan and sauté for about 4 minutes. 

Add zucchini, garlic, another ½ tsp salt, and fresh ground pepper and continue to sauté for another 3 minutes. Add cherry tomatoes and basil and stir to combine. Add more oil now, only if needed, to ensure the frittata doesn’t stick to the pan. 

Take the pan off heat and add egg mixture. Stir to make sure everything is evenly distributed. 

Place the pan in the oven and bake until set. Check after 10 minutes, but could take up to 20 minutes.

Use a spatula to gently lift the edges to ensure it doesn’t stick to the pan. Serve from the pan or flip onto a plate to showcase the crispy golden bottom. Enjoy!