8 whole large eggs
In a medium bowl, whisk together eggs, milk, salt and pepper.
Cook zucchini in oil in a 10-inch cast iron (or non-stick skillet) pan, over moderate heat, stirring until just tender, about 8 minutes. Pour egg mixture over zucchini and cook over moderately high heat, liftng up cooked egg around edges to let uncooked egg flow underneath, 3 to 5 minutes (top will still be moist).
Sprinkle top with remaining goat cheese and arrange blossoms evenly on top, pressing them in lightly.
Broil frittata 6 inches from heat until set, puffed and slightly bown, about 3 minutes.
Cool 3-5 minutes then loosen edges. Cut into wedges and serve warm or at room temperature.