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Country Pepper Omelet Pie

Country Pepper Omelet Pie
I developed this recipe combining potatoes and eggs over 30 years ago as a way to satisfy my family's hearty appetites. The green and red peppers really add a festive flair to the table.
6 ServingsPrep: 30 min. Bake: 30 min.

Ingredients

  • 1 cup chopped onion, divided
  • 3 tablespoons canola oil
  • 3-1/2 cups frozen cubed hash brown potatoes
  • 1-1/2 teaspoons salt, divided
  • 1/2 teaspoon pepper, divided
  • 1/2 small sweet red pepper, chopped
  • 1/2 small green pepper, chopped
  • 2 tablespoons butter
  • 1 cup (4 ounces) shredded Swiss cheese
  • 4 eggs
  • 1-1/4 cups milk
  • 1/4 teaspoon paprika

Directions

  • In a large skillet, saute 1/2 cup onion in oil until tender. Add the
  • potatoes and half of the salt and pepper. Cook over medium heat
  • until potatoes are thawed and softened, about 5 minutes.
  • Pat potatoes onto the bottom and up the sides of a greased 9-in. deep
  • dish pie plate. Bake at 400° for 20 minutes.
  • Meanwhile, saute the peppers, parsley and remaining onion in butter
  • until tender. Spoon over potato crust. Top with cheese. In a large
  • bowl, beat the eggs, milk, paprika and remaining salt and pepper.
  • Pour over all.
  • Bake, uncovered, at 400° for 30 minutes or until a knife inserted
© Taste of Home 2013

2 of 2

Country Pepper Omelet Pie (continued)

Directions (continued)

  • near the center comes out clean. Let stand 5 minutes before cutting.
  • Yield: 6 servings.
Nutrition Facts: 1 serving (1 piece) equals 291 calories, 21 g fat (9 g saturated fat), 175 mg cholesterol, 749 mg sodium, 14 g carbohydrate, 1 g fiber, 13 g protein.
Wine: Sparkling Wine: Enjoy this recipe with a sparkling wine.
© Taste of Home 2013