Country Pepper Omelet Pie

• 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

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 400u0b0 for 20 minutes.
3. 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.
4. Bake, uncovered, at 400u0b0 for 30 minutes or until a knife inserted in the center comes out clean. Let stand 5 minutes before cutting.

onion, canola oil, potatoes, salt, pepper, sweet red pepper, green pepper, butter, swiss cheese, eggs, milk, paprika, parsley

Taken from www.tasteofhome.com/recipes/country-pepper-omelet-pie/ (may not work)