Recipe - Country Pepper Omelet Pie

1 cup Chopped onion, divid
3 tablespoon Cooking oil
3 One half cup Frozen cubed hash brown
potatoes
1 One half teaspoon Salt, divided
One half teaspoon Pepper
One half small Sweet red pepper, chopped
2 tablespoon Minced fresh parsley
2 tablespoon Butter or margarine
1 cup Shredded swiss cheese
4 Eggs
1 One fourth cup Milk
One fourth teaspoon Paprika

In a skillet, saute One half 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 9in. deepdish 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 MCRecipe Digest V1 #527 by
Daphne djoyce@voyager.net on Mar 20, 1997