Preheat oven to 350 degrees F.

Heat olive oil in a 10-inch skillet over medium heat.

Add potatoes and onions to the skillet and cook until fork tender, about 15-20 minutes, stirring occasionally.

Mix in garlic, spinach, salt, and pepper.

Continue cooking for 1-2 minutes, until spinach is wilted.

Sprinkle cherry tomatoes, goat cheese, and fresh herbs over the potato mixture.

In a bowl, beat together eggs and milk.

Pour the egg mixture into the skillet over the vegetables.

Reduce heat to medium-low and cook for 3-5 minutes, gently lifting the edges with a spatula and tilting the pan so that the uncooked portion flows underneath.

Bake for about 15 minutes or until set in the middle and lightly browned.

Let rest for 5 minutes before serving.