In a large bowl, whisk together the eggs and cream. Season.
Set a 24cm ovenproof frying pan with the olive oil over a medium heat. Fry the shallot for 3-5 minutes, or until softened. Add the crushed garlic and sun-dried tomatoes and fry for a further minute. Stir in the spinach and cook for 2 minutes more, stirring continuously, until wilted.
Preheat the oven to 180°C, gas mark 4. Pour the egg mixture over the vegetables and cook over a low heat for 10-12 minutes, or until the edges have set and started to come away from the sides of the pan.
Scatter over the goats’ cheese and transfer to the oven. Bake the frittata for 5 minutes, or until slightly golden and set.