Rub the oil on both sides of the corn tortillas. Place on a baking sheet, and transfer to oven. Cook for 3-5 minutes per side until crispy on each side.
Meanwhile, whisk the eggs into a bowl.
Add spinach to a non-stick skillet and pour in eggs. Scramble the eggs. Remove from heat.
Top the crispy tortillas with the egg mixture. Sprinkle with cheese.
Transfer to the oven and cook for 3-5 minutes until the cheese is melted. Top with salsa and enjoy!
Notes
*If you're not using a nonstick skillet, spray with cooking spray or add a teaspoon or two of oil to the skillet before adding the spinach.*Check that the shells are slightly crispy before adding the eggs and cheese. If they are browning too quickly, turn the heat to 350F and allow to get crispy before topping.