Serves 4


  • 2 Tbsp. olive oil
  • 1 small onion, thinly sliced
  • ½ tsp. smoked paprika
  • 5 ounces baby spinach
  • ¾ tsp. salt, divided
  • 10 eggs
  • ½ cup heavy cream
  • 6 Tbsp. grated Parmesan
  • Finely grated zest of 1 lime
  • ½ tsp. ground black pepper
  • 1 cup chopped roast chicken
  • 12 (6") corn tortillas


    Active time: 25 minutes
    Total time: 1 hour

    In a large skillet, heat olive oil over medium heat. Add onion and cook until softened, 5 minutes. Add paprika and spinach and cook until wilted and liquid evaporates, 3 minutes. Add ¼ tsp. salt. Remove from heat and let cool. Preheat oven to 350°. Oil a 12-cup muffin tin. In a large bowl, whisk together eggs and heavy cream. Whisk in Parmesan and ½ tsp. each salt and black pepper. Stir in chicken and reserved spinach mixture. Line prepared muffin tin with tortillas, folding gently to fit. Ladle egg mixture into tortilla cups. (It's okay if some egg leaks underneath the tortillas.) Bake until eggs are just set, 25 minutes. Divide among 4 plates and serve.

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