Yes! I like to use fresh spinach whenever possible. Make sure to cook it down and cool it first before adding the eggs. To wilt spinach: add approximately 3-4 cups of fresh spinach leaves to a large skillet with a touch of oil (1 tablespoon), a pinch of salt, and pepper and cook (covered) over medium/low heat, occasionally stirring until the spinach has wilted and cooked down considerably in volume. Cool completely and strain any excess moisture before using it for this recipe.