1/2cupRoasted Tomato Salsa or good-quality store-bought tomato salsa, plus more for topping
Freshly ground black pepper
6-8corn tortillas, warmed
Instructions
In a large bowl, beat the eggs until light and foamy. Add the turmeric and ½ teaspoon salt and beat again. Stir in the chicken and corn.
In a large skillet, heat the oil over medium heat. When it starts to sizzle, add the egg and chicken mixture. Cook for about 30 seconds, until the eggs begin to set. Then, using a heat-proof spatula, gently fold the eggs and continue to fold until the eggs are set.
Stir in the spinach for about 45 seconds, until wilted, then add the salsa and cook, stirring, for a few seconds to warm it up. Taste and season with salt and pepper if needed. Stuff into the tortillas, top each with a little salsa, if you like, and serve.