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Country Pepper Omelet Pie Recipe

Photo by: Taste of Home

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.

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6 Servings
Prep: 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 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.

Country Pepper Omelet Pie published in Cookin' Up Country Breakfasts Cookbook , p10

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