Potato and Pesto Souffle (dairy)

serves 25-30

18 potato blintzes (3 packages)

1 (14 ounce) bag frozen sugar snap peas, thawed

1 stick (4 ounces) unsalted butter or margarine, divided

1 (12 ounce) bag frozen chopped onions

1 cup pesto

6 eggs

2 cups low fat sour cream

1 teaspoon powdered garlic

1 teaspoon salt

lemon pepper seasoning

Preheat oven to 350F. Spray a 13x9x2-inch baking pan with non-stick cooking spray.

Arrange the blintzes in one layer in prepared pan. Drain any liquids off the snow peas. Scatter over the blintzes and set aside.

In a medium skillet, heat 1 tablespoon of the butter or margarine over medium high heat. Add the onions. Saute 5 minutes. Drain off any liquids. Stir in the pesto. Spread over the blintzes and snow peas.

In a medium bowl, melt the remaining butter or margarine in the microwave. Add the eggs, sour cream, garlic and salt. Whisk well to blend. Pour over the blintz mixture. Sprinkle with lemon pepper seasoning. Bake in preheated oven 1 1/2 hours or until center is firm. Serve at room temperature.

approx. nutrients per serving: calories – 143 protein – 4g carbohydrates – 11g

fat – 10g cholesterol – 62mg sodium – 207mg

This recipe from the article YOM KIPPUR BREAK FAST – MADE SIMPLE