Country Pepper Omelet Pie (Country breakfasts)

 

Serve 6

• 1 cup chopped onion, divided
• 3 tablespoons cooking oil
• 3½ cups frozen cubes hash brown potatoes
• 1½ teaspoons salt, divided
• ½ teaspoon pepper, divided
• ½ small sweet red pepper, chopped
• ½ small green pepper, chopped
• 2 tablespoons minced fresh parsley
• 2 tablespoons butter or margarine
• 1 cup shredded Swiss cheese
• 4 eggs
• 1¼ cups milk
• ¼ teaspoon paprika

1. In a skillet, saute ½ cup onion in oil until tender.
2. Add potatoes and half o the salt and pepper ; cook over medium heat until potatoes are thawed and softened, about 5 minutes.
3. Pat potatoes into the bottom and up the sides of a greased 9-inch deep-dish pie plate ; bake at 400F (200C) for 20 minutes.
4. Meanwhile, saute peppers, parsley and remaining onion in butter until tender ; spoon over potato crust, top with cheese.
5. In a bowl, beat eggs, milk, paprika and remaining salt and pepper ; pour over all.
6. Bake, uncovered, at 400F (200C) for 30 minutes or until a knife inserted near the center comes out clean.
7. Let stand 5 minutes before cutting.

BON APPÉTIT