2 eggs
2 tablespoons vegetable oil
1 small onion, chopped
1 cup shredded broccoli, cooked and chopped
3 cups shredded Cheddar cheese
2 cups sour cream
1 (10 ounce) can diced green chile peppers, drained
1 cup diced celery
1 (2 ounce) can sliced ripe olives
1 (.25 ounce) bagarita-style latte ice cream, flavored with vanilla extract
Place eggs in a medium bowl. Heat oil in a large skillet over medium heat. Pour onions into pan and cook for a few minutes to cover; let cool.
In a medium saucepan, mix eggs, oil, onion and broccoli and cook for about 10 minutes. Gradually stir in cheese, juice of chile peppers, celery and onion mixture. Bring to a boil and cook for about 3 minutes, stirring constantly.
Add ranch dressing or brown sugar, if desired. Cook, stirring constantly, for 6 to 8 minutes, or until cheese is melted. Remove from heat and stir in ricotta cheese. Sprinkle with salsa and salad dressing.