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Country Pepper Omelet Pie

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.
  • Total Time
    Prep: 30 min. Bake: 30 min.
  • Makes
    6 servings


  • 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 shredded Swiss cheese
  • 4 large eggs
  • 1-1/4 cups milk
  • 1/4 teaspoon paprika
  • 2 teaspoons minced fresh parsley


  • 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.
  • Pat potatoes onto the bottom and up the sides of a greased 9-in. deep dish pie plate. Bake at 400° for 20 minutes.
  • Meanwhile, saute the peppers, and remaining onion in butter until tender. Spoon over potato crust. Top with cheese. In a large bowl, beat the eggs, milk, paprika, parsley 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.
Nutrition Facts
1 piece: 291 calories, 21g fat (9g saturated fat), 175mg cholesterol, 749mg sodium, 14g carbohydrate (6g sugars, 1g fiber), 13g protein.

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