Printable Recipe

3 tablespoons olive oil, divided
½ cup chopped onion
½ medium green pepper, chopped
5 eggs
½ cup salsa
2 cups frozen shredded hash brown potatoes, thawed
1 cup shredded pepper jack cheese
1 cup shredded cheddar cheese
¼ teaspoon salt

suggested toppings - optional
sour cream
salsa
chopped cilantro

     Preheat oven to broil.
     Saute onions and green pepper in 2 tablespoons olive oil in a large skillet over medium heat until tender, about 8-10 minutes.  Remove from heat and set aside.
     Beat eggs in a medium bowl. Stir in salsa,  potatoes, cheeses, salt and reserved onion and peppers.  Stir to combine.
     Place remaining 1 tablespoon olive oil in skillet and swirl to coat pan with oil.
     Transfer egg mixture to skillet.  Cover and cook approx 6 minutes or until eggs are set around the edges. (Center will still be wet). 
     Remove skillet from burner and transfer to broiler.  Broil approx 2 minutes until eggs in center are set. 
     Serve with desired toppings.  

 Based on a recipe from Sargento

This recipe linked to

Remodelaholic

Sumo's Sweet Stuff

My Sweet and Savory

A Southern Fairytale

The Healthy Home Economist

Hey, What's For Dinner Mom?

Printable Recipe

Crepes

2/3 cup corn starch
1/2 cup milk
1/2 teaspoon salt
2 tablespoons butter, melted
2 eggs, lightly beaten

Filling

2 cups ricotta cheese
4 ounces cream cheese, softened
1/4 cup sugar

Blueberry Sauce

1/2 cup sugar
2 tablespoons cornstarch
1 cup water
1 cup blueberries (fresh or frozen)

Preheat oven to 350°F.

To make crepes-
    Mix cornstarch and milk in a large bowl.  Stir until smooth.  Add salt butter and eggs.  Mix until batter is smooth and well blended.
    Heat a lightly greased 8" non-stick skillet over medium high heat.  Pour about 2 tablespoons batter into the pan, swirl pan so batter covers bottom.  Cook until batter is set and edges of crepe begin to curl, about 30-60 seconds.   Flip crepe and continue cooking another 30 seconds.  Remove crepe from pan and transfer to a plate.  Repeat with remaining batter.

To make filling-
     Combine ricotta, cream cheese and sugar until smooth and well mixed.  Set aside.

To make sauce-
     Combine sugar and cornstarch in a medium sauce pan.  Stir until well mixed.  Add water and blueberries.  Bring mixture to a boil over medium heat. Cook, stirring constantly until mixture is thickened, about 2-3 minutes.

To assemble blintzes-
    Spoon 2-3 tablespoons filling in the center of each crepe.  Fold up bottom of crepe over filling, fold in sides, and roll up.  Place blintzes seam side down in a greased casserole dish.  Bake 10-15 minutes or until heated through.

Place blintzes on serving plates, top with blueberry sauce.

Serves 4 (2 blintzes each)

This recipe linked to

Sumo's Sweet Stuff

$5 Dinners

I'm an Organizing Junkie

My Sweet and Savory

A Southern Fairytale

Hey, What's for Dinner Mom?

33 Shades of Green

Simply Sugar and Gluten Free

Blessed with Grace

Balancing Beauty and Bedlam

All the Small Stuff

It's a Blog Party

A Moderate Life

Fudge Ripple

Good Cheap Eats

Tales from the Fairy Blogmother

The Gluten Free Homemaker