Thermomix steamed omelette is a hands-off method that produces a set, custardy omelette steamed in the Varoma tray rather than cooked in a pan. Eggs whisked with cream or milk, poured over a layer of quick-cooking vegetables on the silicone steaming mat, topped with grated cheese, and steamed for thirteen minutes at Varoma temperature on speed 4. The result is a fully set omelette with a soft, even texture throughout, no flipping, no attention, and minimal cleanup: the mat and one jug to wash, the Varoma dried.
The steaming mat is the piece of equipment that makes this work. A standard perforated Varoma tray lets liquid fall through; the silicone mat holds the egg mixture in place while the steam circulates around and above it to cook the omelette evenly. Without the mat the egg mixture would drain through the perforations before it sets.
The egg base
Four eggs for two servings (six eggs for three servings on the TM7 mat). Whisk together with a teaspoon of seasoning salt and fifty grams of cream, whole milk, or water. Cream produces the richest, softest set; milk is slightly lighter; water produces a firmer, less custardy result. The seasoning makes a difference here because the egg mixture needs more seasoning than a pan omelette would; the steaming method doesn’t concentrate flavors the way high heat does, so the base needs to be well seasoned before it goes on.
The recipe calls for a specialty umami salt or a smoky salt designed to add depth without meat. Either adds a savory background that plain salt alone doesn’t. If you have neither, half a teaspoon of regular fine salt works; the omelette will be simpler in flavor but still good. Smoked salt, celery salt, or a pinch of nutritional yeast in the egg mixture are pantry alternatives that add a similar savory dimension.
The vegetables and the cheese
One cup of chopped broccolini and kale, or any other quick-cooking vegetable (one and a half cups for the TM7 three-serving version). Spread the vegetables evenly across the mat before pouring the egg mixture over. The vegetables are steamed from raw in the thirteen minutes; denser vegetables like broccoli florets or thick stalks should be cut small. Leafy greens, broccolini, thin asparagus, diced capsicum, and sliced mushrooms all cook through in the time. Hard vegetables like whole broccoli florets, diced potato, or thick stems need pre-cooking.
Fifty grams of grated mozzarella scattered over the top before steaming. Mozzarella melts smoothly and doesn’t become stringy or uneven the way some cheeses do at steam temperature. Grated cheddar, Swiss, or gruyere all work as substitutes. The cheese layer sits on top of the egg mixture and becomes the surface of the omelette visible when the mat is lifted.
The Thermomix method
Add five hundred milliliters of water to the Thermomix bowl. Fit the lid and the Varoma, then position the silicone steaming mat on the upper tray. Spread the vegetables, pour the egg mixture over, scatter the cheese. Set the Thermomix to steam at Varoma temperature, speed 4, for thirteen minutes. The steam generated from the five hundred milliliters of water below cooks the omelette from all sides simultaneously. The result is more evenly cooked than a pan omelette, which tends to be browned on the bottom and softer on top.
The omelette is done at thirteen minutes. It should be fully set with no liquid egg visible and the cheese melted into the surface. Lift the mat carefully; the omelette can be slid directly from the mat onto a plate or onto a slice of toasted sourdough. Serves 2. Gluten-free and vegetarian. No nutrition data was provided for this recipe.
Filling variations
Diced sun-dried tomatoes and baby spinach. Sliced mushrooms and thyme. Roasted capsicum and feta (add the feta after steaming rather than before, or it becomes rubbery). Frozen peas, straight from the bag, are fine; they thaw and cook through in thirteen minutes. The method and timing stay the same regardless of filling combination as long as the vegetables are all quick-cooking or already soft.
Thermomix Steamed Omelette
Description
A steamed omelette made in the Thermomix Varoma on a silicone mat. Eggs, cream, vegetables, and cheese steamed for 13 minutes. Serves 2 (or 3 on TM7 mat).
Ingredients
Instructions
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Add 500ml water to the Thermomix bowl. Fit the lid and Varoma, then position the silicone steaming mat on the upper Varoma tray.
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Spread the chopped vegetables evenly across the steaming mat.
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Whisk together the eggs, seasoning salt, and cream or milk until combined. Pour over the vegetables. Sprinkle the grated cheese evenly over the top.
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Steam at Varoma temperature, speed 4, for 13 minutes.
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Carefully lift the mat and slide the omelette onto a plate or toasted sourdough. Serve immediately..
Note
Requires silicone steaming mat for Varoma; standard perforated tray will not hold the egg mixture. TM7 users: use 6 eggs, 75g cream, 1.5 cups veg, 75g cheese for 3 servings. Method and times stay the same. No nutrition data was provided for this recipe.
