Crack one full egg into the pan, adding only the egg whites of 2 other eggs.
Sprinkle dried garlic and black pepper to taste (garlic salt can be added instead if you prefer that).
When the egg has just hardened on the bottom (the eggs on the top should still be in liquid form), scramble the eggs.
Squeeze any excess water from the spinach leaves and add them to the eggs. Let the spinach leaves cook until it's time to stir the scrambled eggs again.
Cook until the spinach leaves are wilted.
Add the goat cheese (you can use crumbles if you prefer) to the SIDE of the plate and use as a "dip". I find if you mix the goat cheese into the scrambled eggs, it dilutes the flavor of the goat cheese greatly.