Thermomix Omelette in Varoma

Thermomix Omelette

Thermomix Omelette - finished

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:

Ingredients:

  • 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

Method:

  1. Place the cheese and ham in the Thermomix bowl and process for 5 seconds on speed 7.
  2. Add 2 eggs, salt and pepper to taste, and process for 20 seconds on speed 4.
  3. Cut a piece of baking paper large enough to line the bottom of the Varoma dish.
  4. Place the baking paper in the Varoma dish, and pour the mixture on top. Set the Varoma Dish aside.
  5. 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!)
  6. Select Varoma Temperature for 5 minutes and process at speed 4. Ensure that Varoma temperature is reached.
  7. Place the Varoma bowl in position with the lid on, and cook at Varoma temperature for another 5 minutes at speed 4.
  8. Remove the omelette from the Varoma by holding each side of the baking paper and placing it on a bench.
  9. Holding one edge of the baking paper, carefully fold the omelette in half, then transfer to serving plate.  
  10. Enjoy!
Uncooked Omelette in Varoma Dish
Uncooked Omelette in Varoma Dish
Cooked Omelette in Varoma
Cooked Omelette in Varoma
Folded omelette on baking paper
Folded omelette on baking paper

Variations:

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.

4 Comments »

  1. avatar Steph Says:

    Well Darryl I am impressed. You have certainly found your own groove with the Thermomix!! Looks great… just wondering where’s mine?

    Steph xo

  2. avatar David Says:

    I made this tonight and found it to be amazing… You certainly don’t miss the caramelisation from the Pan version… Light, Fluffy, Easy to clean up…

    I’ll be trying again with a larger family sized version with some different toppings (like Camembert, Sun Dried Tomatoes, Spinach and Chorizo)…

  3. avatar Rebecca Says:

    Hi

    How do I stop the paper from sticking to the bottom of the omolette?
    thank you

  4. avatar Steph Says:

    Okay there are a couple of things, make sure you are using baking paper, and not parchment paper. the other this is to ensure you scrunch the baking paper up and run it under the tap. The moistened paper will make it easier to release the omelette. Once it is ready I find just taking one edge of the papre and folding it over to the other works.

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