An omelette packed with vegetables and feta becomes too thick to set through in a frying pan alone. We start it on the hob and then slide the pan into the oven for 10 minutes at 180 °C. That way the bottom does not catch while the top sets evenly.
We make this omelette regularly for brunch. The combination of steamed onions, cherry tomatoes, red pepper, rocket and crumbled feta produces a moist egg mixture. The Thermomix® chops the onions and steams them in 3 minutes at Varoma temperature and speed 1. The vegetables are then cut by hand and combined with eggs, milk and seasoning in the mixing bowl for 4 seconds at speed 4.
Tomato and Rocket Omelette with Mustard Cream, Thermomix®
Ingredients 0 / 15 ✓
- 1 onion
- 3 tbsp olive oil
- 200 g cherry tomatoes
- 100 g red pepper
- 100 g rocket
- 200 g feta
- 4 eggs
- 30 g milk
- 1/2 tsp salt
- 1 pinch turmeric
- 2 pinches freshly ground pepper
- 1/2 endive
- 300 g Greek yoghurt (10% fat)
- 3 tbsp apple cider vinegar
- 4 tbsp Dijon mustard
Instructions 0 / 8
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1
Peel the onion.
Peel the onion, halve it, place in the mixing bowl and chop for 5 seconds / speed 5, then scrape down with the spatula.
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2
Steam the onions.
Add 1 tbsp oil and steam for 3 minutes / Varoma / speed 1.
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3
Preheat the oven.
Preheat the oven to 180 °C and grease an ovenproof frying pan with 1 tbsp oil.
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4
Prepare the vegetables.
Wash and trim the tomatoes, pepper and rocket, cut into pieces, then add to the mixing bowl together with crumbled feta, eggs, milk, salt, turmeric and pepper and mix for 4 seconds / speed 4.
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5
Bake the egg mixture.
Pour the egg mixture into the pan and bake for 10 minutes. Rinse the mixing bowl.
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6
Prepare the salad.
Meanwhile, wash and cut the endive.
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7
Mix the dressing.
Add 1 tbsp oil, yoghurt, vinegar and mustard to the mixing bowl and mix for 4 seconds / speed 4.
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8
Serve.
Cut the omelette into 4 pieces, arrange with the endive, spoon the dressing over both the omelette and the salad and serve.
Video
Nutrition per serving
Why the pan needs to go in the oven
A classic omelette is thin and cooks through in the pan. As soon as you mix 200 g feta, 200 g cherry tomatoes, 100 g pepper and 100 g rocket with 4 eggs, you have a thick mixture. The bottom would burn over direct heat before the top sets. So we start it briefly on the hob and then transfer the ovenproof pan to the preheated oven. At 180 °C top and bottom heat, the egg mixture sets evenly in 10 minutes without anything catching underneath. The top turns lightly golden and the vegetables stay moist.
Crumble the feta, do not dice it
We crumble the feta with our fingers directly into the mixture. Large feta cubes stay compact and release little flavour during baking. Small crumbles distribute evenly so every bite has a bit of salty cheese. Feta does not melt like Mozzarella but stays as soft pieces. That gives texture and a salty contrast to the sweet tomatoes.
Rocket adds bitterness, turmeric adds colour
The rocket is mixed raw into the egg mixture and bakes with it. It releases a gentle bitterness and partially keeps its green colour. A pinch of turmeric gives the eggs a deeper yellow. Presentation matters, especially at brunch. The pepper must be freshly ground, not a ready-made blend. We use black pepper because it is sharper than white.
Mustard yoghurt dressing for the endive salad
The omelette is filling on its own. We still serve a light endive salad alongside it because the bitterness of the leaves and the acidity of the dressing balance the eggs. The dressing is made from Greek yoghurt with 10% fat, apple cider vinegar, Dijon mustard and a tablespoon of olive oil. The Thermomix® blends it in 4 seconds at speed 4. Dijon mustard is important here; regular mustard does not give the same gentle heat and creaminess.
Serving: cut the omelette into portions
The omelette is cut into 4 pieces and placed on plates. The endive salad sits alongside. The dressing goes over both the omelette and the salad. The mustard cream soaks lightly into the omelette and makes it even more moist. Serve straight away while everything is still warm.
Omelette keeps for 2 days in the fridge
The omelette can be eaten cold or briefly warmed in the microwave. It keeps for 2 days in the fridge in a sealed container. The salad wilts quickly, so it is best made fresh. The dressing keeps separately for 3 to 4 days in the fridge.
Goes well with: Wholemeal bread.
More low-carb recipes: Mushroom and cream cheese omelette from the Varoma, Tomato Mozzarella dip, Obazda with the Thermomix®.
