Break the eggs into a large bowl, cover, and let them rest at room temperature while you prepare the other ingredients.
Heat a medium (9-‐ or 10-‐inch) skillet over medium heat for about a minute, then add 1 tablespoon of the oil and swirl to coat the pan. Toss in the onion, spreading it out in the pan, and sprinkle in the herbs. Cook, stirring often, for about 10 minutes, or until translucent. Add the zucchini and artichoke hearts, plus 1⁄2 teaspoon of the salt, and continue to cook, stirring often, for another 8 to 10 minutes, or until the onion is golden and the zucchini is tender. Stir in the vinegar and black pepper to taste and remove from heat.
Beat the eggs with a large whisk until smooth, adding the remaining 1⁄2 teaspoon salt as you go. Scrape in the sautéed vegetables, plus all the flavorful bits from the pan, then crumble in the goat cheese and stir until blended.
Clean and dry the skillet, spray it with nonstick spray, and return it to the stove over medium heat.
Preheat the broiler to 500°F, with a rack in the upper half of the oven.
When the skillet is hot, add the remaining 2 tablespoons olive oil, wait about 30 seconds, then swirl to coat the pan. Pour in the vegetable-‐egg mixture and let it cook undisturbed over medium heat for 3 to 4 minutes, or until the eggs are set on the bottom.
Sprinkle the top with the Parmesan, then transfer the skillet to the preheated broiler, and broil for about 3 minutes, or until the frittata is firm in the center and golden on top. Run a rubber spatula around the edge to loosen the frittata. Slide or invert it onto a large plate, and serve hot, warm, or room temperature, cut into wedges.