A Varoma omelette is one of the few dishes where we can set the Thermomix® going and get on with other things. No flipping, no burning, no hovering over the hob. After 25 minutes the omelette is done.
The recipe works in two variations: mushroom and cream cheese (vegetarian, rich and savoury from the cheese) and pea and bacon (hearty, classic). We switch between the two depending on whether we feel like something cheesy or more substantial.
Pea and Bacon Omelette, Thermomix®
Ingredients 0 / 12 ✓
- 200 g peas frozen
- 1 red pepper
- 4 spring onions
- 1 tbsp oil
- 100 g diced bacon
- 8 eggs
- 50 g milk
- 1/2 tsp salt
- 1/2 tsp freshly ground pepper
- 1 pinch nutmeg
- 600 g water
- 4 tsp chives frozen or fresh, chopped
Instructions 0 / 7
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1
Place a bowl on the mixing bowl lid, weigh in the peas and leave to thaw.
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2
Wash the red pepper, remove the stalk and seeds, and cut into pieces into the mixing bowl.
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3
Wash and trim the spring onions, cut into pieces into the mixing bowl, and chop for 5 sec / speed 5.
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4
Add the oil and diced bacon and steam for 3 min / Varoma / reverse direction / speed 1.
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5
Add the peas, eggs, milk, salt, pepper and nutmeg and mix for 4 sec / reverse direction / speed 3.
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6
Line the Varoma tray with baking paper and pour the egg mixture onto it. Rinse the mixing bowl briefly and fill with water. Place the Varoma on top and cook for 25 min / Varoma / speed 1.
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7
Sprinkle the omelette with chives and serve.
Nutrition per serving
Why the baking paper must sit exactly right
The Varoma insert tray has steam slots on the base and along the sides. The base slots must be covered with baking paper, otherwise the liquid egg mixture drips through and lands in the mixing bowl. The side slots must stay clear so the steam can circulate. If the side slots are blocked, the omelette will not cook evenly.
We cut the baking paper to the size of the insert tray, no larger. Ready-cut steaming paper for TM31, TM5 and TM6 is also available to buy. These have the right dimensions and a coated surface, so you can skip greasing the tray.
The two variations compared
Mushroom and cream cheese: 4 eggs, 70 g flour, 40 g double cream as the base. Add 100 g mushrooms, steamed beforehand for 7 minutes at Varoma and speed 1 with reverse direction, and 80 g cream cheese cut into pieces and scattered over the mixture. The cheese melts during the 25 minutes of cooking and makes the omelette rich and savoury. We use parsley as a garnish.
Pea and bacon: 8 eggs, 50 g milk, plus 200 g frozen peas, 1 red pepper, 4 spring onions and 100 g diced bacon. The bacon is steamed with the onions and pepper for 3 minutes at Varoma and speed 1 with reverse direction, then the thawed peas and eggs are added. This omelette is more substantial and needs no cream because the bacon provides enough fat.
Order of layering
For the mushroom variation, the egg, flour and cream mixture goes onto the baking paper first, then the steamed mushrooms, then the cream cheese cut into pieces. The cheese melts down from the top into the mixture. For the pea and bacon variation, everything is mixed together and then poured onto the baking paper. The peas and bacon pieces distribute themselves during mixing.
25 minutes at Varoma and speed 1
The cooking time for both variations is 25 minutes. The steam at Varoma temperature (around 120 °C) cooks the omelette evenly from all sides. We use speed 1 so the water in the mixing bowl simmers gently and produces a steady stream of steam. Higher speeds bring no benefit because the steam rises through the side slots, not through the centre.
Rinsing the mixing bowl in between
For the pea and bacon variation, the mixing bowl is rinsed briefly after steaming the bacon before the water for the Varoma is added. The bacon leaves fat and flavour in the mixing bowl that would otherwise get into the cooking water. The cooking water itself is not used; it serves only as a steam source. Rinsing takes 10 seconds and stops the mixing bowl staying greasy.
Why reverse direction when steaming
When steaming the mushrooms (mushroom variation) and when steaming the bacon (pea variation) we use reverse direction. Reverse direction prevents the blades from chopping the ingredients. The mushrooms should stay in slices and the bacon pieces should remain recognisable as cubes. Without reverse direction both would turn to mush. 7 minutes at Varoma is enough to steam the mushrooms soft; 3 minutes for the bacon.
Leftovers the next day
Goes well with: Baguette.
The omelette keeps in the fridge for 2 days in a covered container. Reheat in the microwave at 600 watts for 1 to 2 minutes. Freezing does not work well because the eggs become watery when thawed and the omelette loses its structure. It tastes best freshly made.
More Thermomix® breakfast recipes: What is the Thermomix®, Varoma guide, Thermomix® accessories.
