Heat a large non-stick pan. Add the oil and sauté the bacon, pepper, onion and garlic together for 3-4 minutes. Stir in the spinach. Remove from the heat. Set the grill to high. Beat the eggs in a large bowl with the basil and seasoning. Add the bacon mixture to the eggs, stir well. Reheat the pan, pour the mixture into the pan and over a medium heat cook until just set – giving it the odd stir. Crumble on the goats' cheese and finish cooking under the grill.
Serve cut into wedges with boiled potatoes and salad - delicious.