Print Options

Back to Country Oven Omelet >

Include these items:

Taste of Home Logo

Country Oven Omelet

 Country Oven Omelet
I love to make this pie of weekends when my husband and I have time to enjoy every savory bite. Green and red pepper add color and flavor.—Kim Pettipas, Oromocto, New Brunswick
4-6 ServingsPrep: 20 min. Bake: 50 min.


  • 1 large onion, chopped, divided
  • 3 tablespoons canola oil
  • 3-1/2 cups frozen shredded hash brown potatoes
  • 1-1/2 teaspoons salt, divided
  • 1/2 teaspoon pepper, divided
  • 1 pound ground beef
  • 1/4 cup chopped green pepper
  • 1/4 cup chopped sweet red pepper
  • 1 tablespoon dried parsley flakes
  • 1 cup (4 ounces) shredded Swiss cheese or shredded part-skim mozzarella cheese
  • 4 eggs
  • 1-1/4 cups milk
  • 1/4 teaspoon paprika


  • In a skillet, saute 1/2 cup onion in oil. Add hash browns, 3/4
  • teaspoon salt and 1/4 teaspoon pepper. Cook over medium heat for 5
  • minutes or until hash browns are thawed. Press mixture into an
  • ungreased 10-in. pie plate, forming a shell.
  • Bake at 400° for 20 minutes. Meanwhile, in a skillet, cook the
  • beef, peppers and remaining onion over medium heat until meat is no
  • longer pink; drain. Stir in parsley. Spoon into the potato shell.
  • Sprinkle with cheese.
  • In a bowl, beat eggs, milk, paprika and remaining salt and pepper;

2 of 2

Country Oven Omelet (continued)

Directions (continued)

  • pour over meat mixture. Bake at 400° for 30 minutes or until a
  • knife inserted near the center comes out clean. Let stand 5 minutes
  • before cutting. Yield: 4-6 servings.
Nutritional Facts: 1 serving (1 each) equals 376 calories, 24 g fat (9 g saturated fat), 202 mg cholesterol, 761 mg sodium, 14 g carbohydrate, 1 g fiber, 26 g protein.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.