As a self-proclaimed omelette connoisseur, I was initially sceptical about the ability of the Thermomix to compete with the traditional method of making omelettes. But here’s what I found:
- 2 free range eggs (got mine from Chickenopolis!)
- 40 – 50 gram tasty matured cheddar cheese
- 1 slice (10 gram?) leg ham - vegetarians can leave this out
- salt and pepper
- Place the cheese and ham in the Thermomix bowl and process for 5 seconds on speed 7.
- Add 2 eggs, salt and pepper to taste, and process for 20 seconds on speed 4.
- Cut a piece of baking paper large enough to line the bottom of the Varoma dish.
- Place the baking paper in the Varoma dish, and pour the mixture on top. Set the Varoma Dish aside.
- Pour 500 grams of water into the TM bowl – (Note: You don’t need to wash the TM bowl at this stage – it will wash itself during the next steps!)
- Select Varoma Temperature for 5 minutes and process at speed 4. Ensure that Varoma temperature is reached.
- Place the Varoma bowl in position with the lid on, and cook at Varoma temperature for another 5 minutes at speed 4.
- Remove the omelette from the Varoma by holding each side of the baking paper and placing it on a bench.
- Holding one edge of the baking paper, carefully fold the omelette in half, then transfer to serving plate.
Vegetarians can omit the ham, or substitute mushrooms or “vegetarian ham”.
Comparison with traditional method.
I was pleasantly surprised. Although the Thermomix version isn’t golden brown from caramelisation in the pan, it tastes just as good, and the texture is light and fluffy. The Thermomix version might take a little longer (waiting for the water to boil) but this could be hastened by starting with hot or boiling water if you have it on hand. On the plus side, with the Thermomix, there is very little to wash up, instead of a cheese grater, frypan, spatula, chopping board and knife.