Preheat the oven to 350 degrees F.
Heat a 12-inch oven proof skillet over medium heat and add the tablespoon of olive oil.
Add the pancetta and cook until brown but not too crisp. Drain the pancetta on paper towels and set aside.
Without cleaning the skillet, add the crushed garlic and sauté until it becomes fragrant, for about one minute. Do not permit the garlic to brown.
Add the chopped greens and sauté until they wilt, then remove them to a plate and keep them warm.
In a blender or food processor, combine the eggs, milk, herbs, pepper, and half of the goat cheese.
Add the eggs and the herbs mixture back to the skillet and cook over medium heat for about 8 minutes, or until the eggs are partially set. Use a rubber spatula to pull the cooked egg away from the sides of the skillet. Allow the liquid eggs on the top to flow underneath the cooked eggs on the bottom.
Crumble the pancetta and the remaining goat cheese over the top of the frittata and move the skillet to the middle of the oven. Allow at least 8 inches of headroom for the eggs to rise.
Cook for about 20 minutes until the eggs are completely set in the middle.