In a little bit of butter saute some chopped shallots (I've been finding some really good ones at an Amish market). Then add the fresh spinach, diced tomatoes with a little salt and pepper. Lightly beat the eggs with a touch of cream or milk (I always have to add a little parmesan cheese) You can add your favorite herbs, I like the Parisian Bonne Herbs Blend from Penzey's, or just some chives, dill and chervil. Add the goat cheese crumbles near the end when they are ready to come out of the pan. Sprinkle a little more on top.
We had three of these woodpeckers dancing around on our Live Oak tree. I could only catch two at a time. They were in our yard and our neighbors yard, then they were bouncing around on the ground, completely oblivious of us. It was quite comical.