Preheat oven to 350 degrees.

Finely chop shallot, spinach and basil.

Slice tomato and zucchini about 1/4" thickness.

Heat olive oil in 10" oven-safe skillet over medium heat.

Add shallots and allow to cook for about 5 minutes, stirring occasionally.

While shallots are cooking, break eggs into a large mixing bowl and stir.

In the pan, add pressed garlic cloves to shallots and cook for 1 more minute.

Remove pan from heat (do not wash; you will reuse) and spoon the shallot mix into the egg mixture; stir.

Pour the mixture into the skillet that was used to cook the shallot.

Place the zucchini and tomatoes on top of the mixture to cover the top.

Scoop small drops of goat cheese on top of the vegetables.

Put skillet into oven and cook for 30 minutes, or until lightly brown around the edges.

Enjoy!