Instructions

In a large skillet over high heat, heat one tablespoon of olive oil. Add the spinach and sauté until wilted and all the moisture evaporates, about 3 minutes. Season with salt. Transfer the spinach to a cutting board and chop roughly. In the same skillet, add another tablespoon of oil and heat until hot. Add the zucchini and sauté until soft. Season with the salt and transfer to a plate.  Add the last tablespoon of olive oil and heat until hot. Add the eggplants and sauté until soft. Season with salt and set aside.
In a medium bowl, whisk 4 eggs. Add the spinach and mix to incorporate.  In a non-stick 8-inch saute pan, heat one tablespoon of olive oil. Pour one-third of the egg mixture into the hot pan. Cook until the edges turn golden brown and the eggs can be shaken easily from the pan. Slide the tortilla onto a plate and flip it onto the other side back into the pan. Cook until the eggs are set. Keep warm in the oven while you make the others. Make the other two tortillas using the zucchini and the eggplants and layer on top of the spinach tortilla.
Place the three tortillas on top of each other in a round serving platter and pour the hot pink béchamel sauce over the tortillas, letting it trickle down the sides. Serve hot.
Pink Bechamel Sauce 
Recipe By: Victoria Amory from “Delicious Flavors”
Serving Size: 4
Yield: 2 cups
Summary:
This deliciously velvet sauce is ideal to serve over a stack of vegetable tortillas. It is also delicious served with a plain omelet for a Sunday brunch. You can make it ahead of time, but heat it up before serving.

Ingredients:

• 2 Tablespoons butter.
• 2 Tablespoon flour.
• 1 1/2 Cups milk.
• 2 Tablespoons tomato paste or fine tomato puree.
• Salt and fresh ground pepper.

Directions:
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.