Preheat your oven to 375. Slice the scallions and leeks and add them to a pan with the olive oil. Sautee them until soft, about 5-7 minutes.
Remove the leeks and scallions from the heat and add in the spinach. Move the spinach around in the warm leeks and scallions to wilt it. Set to the side.
In a bowl, add the eggs, milk, salt, and pepper – whisk together well.
Add the leek, scallion, and spinach mixture to the eggs and combine well.
I used two 9 x 6-inch baking sheets, but you could also use a larger one. Cut a piece of parchment for the base of each pan. Spray with non-stick spray.
Evenly pour the frittata mixture into each pan.
Then, place the chunks of salmon throughout the frittata, dispersed evenly.
Bake at 375 for 15-20 minutes (should be puffy, and edges should be slightly browned).
Once the frittata is out of the oven, top it with fresh dill and crumbled goat cheese. The heat of the frittata should gently melt the goat cheese.
Serve on a plate with micro greens and a wedge of lemon, and enjoy!