Victorian Eggs

1 cup half-and-half 2 eggs 1/3 cup all-purpose flour ¼ teaspoon turmeric (or curry powder) ¼ teaspoon dried marjoram

¼ teaspoon dried basil

1/8 teaspoon garlic powder

1/8 teaspoon salt

1/8 teaspoon pepper

4 green onions, finely diced

½ cup sliced black olives (optional)

¾ cup diced ham

1 cup shredded cheddar cheese

½ cup diced tomatoes

Here's what I do:

In the blender, combine half-and-half, eggs, flour, turmeric, marjoram, basil, garlic powder, salt and pepper. Blend until smooth. Spray 4 large (6 or 7 ounce) ramekins or custard cups with nonstick cooking spray. Layer green onions, olives, ham and cheese in ramekins. Pour egg mixture into ramekins. Cover and refrigerate overnight. Preheat oven to 300. Uncover ramekins and bake for 20 minutes. Sprinkle with diced tomatoes. Bake 5 to 10 minutes longer, or until set.