Country Oven Omelet

Name: Country Oven Omelet
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 4-6 servings.
Ingredients: 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 shredded Swiss cheese or shredded part-skim mozzarella cheese; 4 large eggs; 1-1/4 cups whole milk; 1/4 teaspoon paprika

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

Ingredients

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 shredded Swiss cheese or shredded part-skim mozzarella cheese
4 large eggs
1-1/4 cups whole milk
1/4 teaspoon paprika

Directions

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; pour over meat mixture. Bake at 400° for 30 minutes or until a knife inserted in the center comes out clean. Let stand 5 minutes before cutting.