Country pepper omelet pie
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Chopped onion, divid |
| 3 | tablespoons | Cooking oil |
| 3½ | cup | Frozen cubed hash brown potatoes |
| 1½ | teaspoon | Salt, divided |
| ½ | teaspoon | Pepper |
| ½ | small | Sweet red pepper, chopped |
| 2 | tablespoons | Minced fresh parsley |
| 2 | tablespoons | Butter or margarine |
| 1 | cup | Shredded swiss cheese |
| 4 | Eggs | |
| 1¼ | cup | Milk |
| ¼ | teaspoon | Paprika |
Directions
In a skillet, saute ½ cup onion in oil until tender. Add potatoes and half of the salt and pepper. Cook over medium heat until potatoes are thawed and softened, about 5 minutes. Pat potatoes into the bottom and up the sides of a greased 9-in. deep-dish pie plate. Bake at 400 for 20 minutes. Meanwhile, saute peppers, parsley and remaining onion in butter until tender. Spoon over potato crust. Top with cheese. In a bowl, beat eggs, milk, paprika and remaining salt and pepper. Pour over all. Bake, uncovered, at 400 for 30 minutes or until a knife inserted in the center comes out clean. Let stand 5 minutes before cutting.
Recipe by: Taste of Home Spring 97 Posted to MC-Recipe Digest V1 #527 by Daphne <djoyce@...> on Mar 20, 1997