There must be something about fresh spinach. In close succession, my wife and a longtime patient of mine both suggested I do something with spinach. They buy big bags of it at the market and use it in many different dishes.
I thought I would do a frittata for a weekend breakfast the morning after a big rain, but it turned into a scramble.
If you have mature spinach, pull off the toughest stems. Baby spinach needs no preparation. Both can be washed like lettuce and spun dry. The leaves don't have to get as dry as they do for a salad as the water droplets help steam them while cooking.
Try this recipe! You can even just do this with extra garlic, no leeks, and some crushed red chilies and call it a side dish for dinner.
"Light" version made with egg whites and less cheese/olive oil