There’s no easier way to use up spinach than wilting it into an omelet in the morning.
I threw a handful into a pan on medium heat with a dollop of margarine and covered it. Then I whisked an egg with a few pinches of oregano and garlic powder. And that to the pan, cover for a few minutes and voila!
Rounded it out with some orange-vanilla Greek yogurt and a handful of raspberries.