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Vegetable Tortillas with Pink Bechamel Sauce

Difficulty: ★★☆

Ingredients

  • 1/4 Cup olive oil
  • 10 Ounces fresh spinach, stems removed
  • 2 Medium  zucchini, cut into 1/2 inch dice
  • 2 Medium eggplants, cut into 1/2 inch dice
  • 12 Large eggs
  • 2 Cups Pink Bechamel Sauce

Category: Main course

Plates: 4

Instructions

In a saucepan, melt the butter over medium heat.  Do not let it brown. Whisk in the flour until blended. Add the milk and, stirring constantly, simmer until the sauce thickens. Add the tomato paste and stir until the sauce is uniform in color. Season to taste with the salt and pepper.

Recipe By: Victoria Amory from “Delicious Flavors”

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