Christmas Breakfast Tea...for One

Alas, the winter magic has postponed my tea.

With the snowfall rate predicted to be an inch per hour, I had a feeling yesterday that I wouldn't have a large turnout. So I asked everyone to let me know their thoughts on having the tea--and we decided to reschedule.

It won't be a Christmas tea perhaps--but it will be a winter-themed event in January. My snowmen and snowflakes don't leave my house until March anyway.

So, what to do? Have a breakfast tea for one.

I took the baked omelet recipe I was going to make for the tea and modified it for one person.

If you would like the original recipe by Giada De Laurentiis, click here. Here's my breakfast inspired by Giada's recipe.

Provencal Ham and Swiss Baked Omelet for One

2 eggs
1 tbs plus 1 tsp of whole milk or cream
1 1/2 oz. of Swiss cheese, either shredded or cut into 1 1/2 inch matchstick-sized strips (I used 1 1/2 slices of cheese)
2 oz. of sliced ham, cut into 1 1/2 inch matchstick-sized strips
1/4 c. red onion, diced (about a 3/8 inch slice of a large onion)
1/4 of a roasted red pepper, diced
1/4 to 1/2 tsp. of herbes de provence
olive oil
butter
salt and pepper

Directions:

1. Preheat oven to 425º F.
   
2. Butter an 8-ounce porcelain ramekin and set aside. Also set aside one-third of Swiss cheese for the top of the omelet.
3. Heat a small saute pan on medium heat. When pan is heated, add a small amount each of olive oil and butter, just enough to coat the bottom of the pan.
4. Add diced onion to pan and season with salt and pepper to taste and a pinch of herbes de provence. Saute for 5-6 minutes until the onion starts to soften and become more translucent.
5. Add the diced roasted red pepper to the onion and saute for another 1-2 minutes, until the pepper is warmed through. Set pepper and onion aside to cool.
6. While the vegetables are cooling, beat the eggs until slightly frothy with the yolks and whites thoroughly mixed. Add the milk or heavy cream and 1/4 teaspoon of herbes de provence to the eggs and whisk to combine.
   
7. When the vegetable mixture is room temperature, add the vegetables, ham, and 1 oz. of the swiss cheese to the egg mixture and stir until combined. Add salt and pepper to taste.
8. Pour the batter into the buttered ramekin and top with remaining 1/2 oz. of swiss cheese and a pinch of herbes de provence if desired.
9. Bake for 15-18 minutes or until center of omelet is firm and top is puffy and slightly browned.
10. Let omelet stand for 10 minutes before serving. Omelet will "deflate" somewhat.
    

Bon appetit! bjh