Country Pepper Omelet Pie |
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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 6 |
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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. 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:
1. 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.
2. Pat potatoes onto the bottom and up the sides of a greased 9-in. deep dish pie plate. Bake at 400° for 20 minutes.
3. 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.
4. 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.
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