The countdown to Christmas is on with only 8 days to go! I don’t have a whole lot of experience celebrating Christmas, which was half the reason I found doing this Christmas Brunch so much fun this year. The more people I talk to, the more I find that everyone does completely different things to celebrate Christmas Eve and Christmas Day. If you’re Italian like my sister’s boyfriend, you may celebrate Christmas Eve with the feast of the seven fishes. In Kidd’s family, seven fishes is more like seventeen fishes… the buffet of delicacies enough to feed an army. Some people celebrate with a big breakfast on Christmas Day, some with a mid-day meal with a Thanksgiving feel. For this year’s Christmas I decided to try out the Christmas Day Brunch. I’m not one to cook big breakfasts (you can tell by the lack of breakfast recipes in the Recipe Box), so this was a challenge for me and a way to get creative with holiday brunch dishes. I’ll be posting recipes from this meal all week, starting today with the full menu and the recipe for the Holiday Baked Omelette. By Friday you’ll have all the recipes, a shopping list, and a a prep guide so that you can make this decadent brunch and still be the perfect hostess.
Makes: 8-10 servings
Prep Time: 15 minutes Baking Time: 35-45 minutes Total Time: 1 hour
2/3 cup reduced fat sour cream
4-5 orange tomatoes on the vine (these are smaller than a tennis ball)
2/3 cup sharp cheddar cheese, grated
2 1/2 packed cups swiss chard, chopped into small pieces
2 tbs water
1 bunch of watercress, leaves removed and roughly chopped
2 tsp garlic powder
salt and pepper to taste
- This recipe can be prepped the day before. If you are making it the day before, skip preheating the oven and do everything except for baking the omelette.
- Preheat the oven to 325 degrees.
- Whisk the eggs in a large bowl until they are light and fluffy. Add the sour cream and whisk until blended. The sour cream may appear more chunky than blended. That’s ok. Add the watercress, garlic powder, salt and pepper. Set aside.
- Heat a saute pan over medium heat. Add a drizzle of oil and the swiss chard. Saute for two minutes. Add 2 tbs of water and cover with a lid. Cook for 3-4 minutes, or until the leaves soften and become tender. Remove from the heat and drain any excess water. When the chard is cool, add it to the egg mixture.
- Spray a 9 x 13 inch baking dish with cooking spray. If you have something more festive (and oven safe!) use that instead, just know you might have to adjust your baking time.
- Thinly slice the tomatoes, removing excess seeds and the stems as you slice. Put the tomatoes in a single layer on the bottom of the baking dish. Add the eggs on top in an even layer. Top the eggs with the grated cheese.
- Bake the omelette for 35-45 minutes, depending on the size of your pan. The eggs should be firm in the center of the baking dish before removing from the oven. Let the omelette stand for 5 minutes before slicing. You can cover it with foil to do this so that it retains its heat.
- If you are prepping the eggs for the next day, cover the baking dish with aluminum foil and refrigerate overnight. Remove from the refrigerator about 20 minutes so that it gets to room temperature before baking.