Omelette from the Varoma is one of the few preparations where we let the Thermomix® run and get ourselves ready in the meantime. No flipping, no burning, no anxious hovering over the hob. After 25 minutes the omelette is done.
The recipe works with two variations: mushroom and processed cheese (vegetarian, savoury from the cheese) and pea and bacon (hearty, classic). We alternate between the two depending on whether we fancy something cheesy or more substantial.
Mushroom and Processed Cheese Omelette, Thermomix® Varoma
Ingredients 0 / 11 ✓
- 1 bunch parsley
- 1 onion
- 100 g button mushrooms
- 1 tsp salt
- 1/4 tsp white pepper
- 20 g rapeseed oil
- 4 eggs
- 70 g plain flour (type 405)
- 40 g double cream
- 80 g processed cheese (e.g. Laughing Cow or similar)
- 500 g water
Instructions 0 / 6
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1
Chop the parsley.
Place the parsley in the mixing bowl and chop for 3 sec / speed 8. Set half aside.
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2
Chop the onion.
Peel the onion, halve it, place in the mixing bowl and chop for 4 sec / speed 5.
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3
Steam the mushrooms.
Wash and clean the mushrooms, slice them, then add to the mixing bowl together with the salt, pepper and oil. Steam for 7 min / Varoma / reverse direction / speed 1 and set aside.
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4
Mix the ingredients.
Add the eggs, flour and double cream to the mixing bowl and mix for 1 min / speed 4.
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5
Cook the omelette.
Line the Varoma tray with baking paper, spread the batter over it and then distribute the mushroom mixture on top. Scatter the cheese in pieces over everything. Add the water to the mixing bowl, place the Varoma on top and cook for 25 min / Varoma / speed 1.
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6
Garnish.
Serve sprinkled with the remaining parsley.
Tip: Try the omelette with fresh spinach instead of parsley.
Video
Nutrition per serving
Why the baking paper must sit just right
The Varoma tray has steam slots at the base and on 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 remain free so that 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 tray, no larger. Ready-cut steaming paper for TM31, TM5 and TM6 is also available to buy. These come in the right size with a coated surface, so you can skip the greasing step.
Comparing the two variations
Mushroom and processed cheese: 4 eggs, 70 g plain flour and 40 g double cream as the base. Add 100 g button mushrooms, which are steamed beforehand for 7 minutes at Varoma and speed 1 in reverse direction, plus 80 g processed cheese scattered in pieces over the mixture. The cheese melts during the 25-minute cooking time and makes the omelette 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 in reverse direction, then the thawed peas and eggs are added. This omelette is more substantial and needs no cream, as the bacon provides enough fat.
Layering order
For the mushroom variation, the egg, flour and cream mixture goes onto the baking paper first, then the steamed mushrooms, then the processed cheese in pieces. The cheese melts down into the mixture from the top. For the pea and bacon variation, everything is mixed together and then placed on the baking paper. The peas and bacon pieces distribute themselves evenly during mixing.
25 minutes at Varoma and speed 1
The cooking time is 25 minutes for both variations. The steam at Varoma temperature (around 120 °C) cooks the omelette evenly from all sides. We use speed 1 so that the water in the mixing bowl simmers gently and produces steam continuously. Higher speeds offer no advantage, as 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 quickly after steaming the bacon before the water for the Varoma is added. The bacon leaves fat and flavours in the mixing bowl that would otherwise get into the steaming water. The steaming water itself is not used, it simply serves as a steam source. Rinsing takes 10 seconds and prevents the mixing bowl from 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 ingredients from being chopped by the blades. The mushrooms should remain in slices and the bacon pieces should be recognisable as cubes. Without reverse direction both would turn to mush. 7 minutes at Varoma is enough to steam the mushrooms until soft, 3 minutes for the bacon.
Leftovers the next day
Serve with: Baguette.
The omelette keeps for 2 days in the fridge in a covered container. Reheat in the microwave at 600 W for 1 to 2 minutes. Freezing does not work well, as 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.
