


Suppertime Egg and Potato Pie
MAKES: 6 servings Prep: 20 min. – Skillet time: 8-10 min – Bake time: 25 min. INGREDIENTS- 1 lb. russet potatoes (two medium-large), peeled and cut into 1/2 in. cubes
- 1 red bell pepper, corded and rough cut into 1/2 in. pieces
- 5 green onions, thinly sliced
- 7 large eggs
- 1/3 cup 2% milk (or your favorite unsweetened non-dairy milk)
- 1 cup grated cheese, (jack, Colby, cheddar, or non-dairy cheese)
- 1 tablespoon cooking oil
- 1/2 teaspoon salt (more or less to taste)
- 1/8 teaspoon pepper (more or less to taste)


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Copyright 2018 Catherine A. Hamilton
About the Author

Catherine A. Hamilton
Catherine Hamilton, a Catholic freelance writer, member of Catholic Writers Guild, and Benedictine Oblate, has articles in magazines and newspapers. Nine Days--Poems Remembering Pope John II (2015), is available on Amazon. In the year 2000, Hamilton met Pope John Paul II in his private library while on pilgrimage. An Oregonian of Polish decent, she lives with her husband of twenty-five years and is blessed with five stepchildren and four grandsons.
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