We quite often have this as an ‘easy’ dinner on a busy night or for our Sunday morning breakfast. Its healthy, full of protein and filling! The first time I made this I couldn’t believe how fluffy and perfect the omelette cooked. There was no sticking, no oil, no flipping – it was, well, a little too easy (don’t you love your Thermomix…)
Ok, enough chit chat, lets get into the recipe 😉
Diced veggies. As much or as little as you like. We like to use capsicum, mushrooms, tomatoes, baby spinach leaves, carrots, zucchini, kale- what ever we have in the fridge really. I also like to put in some Vital Veggie Powder from Superfoods for Kidz.
Diced meat such as bacon, ham, chicken, salami or leave out the meat if your a vegetarian.
Eggs depending on how many people your feeding (or how hungry you are) depends on how many eggs you’ll need. The maximum the varoma tray fits is 10 eggs.
Milk of choice. We like to use buttermilk, but you could use cows, almond, rice etc. About a 1/4 of a cup, but again this depends on how many eggs you use.
Water 1-2 litres.
Baking Paper a sheet large enough to fit over your top varoma tray.
To give you a guide, if I am making this just for myself I’ll use about 3/4-1 cup of diced veggies, 2 eggs, 1 rash of bacon and 2 tablespoons of milk. If you times this by people it works out about right. 3 people = 6 eggs, 3 rash of bacon, 6 tablespoons of milk and 2-3 cups of veg. I hope that makes sense…
Here’s what you do:-
Fill the thermomix bowl to the 1 litre line with warm water and secure the thermomix lid.
Put your varoma tray on top and cover the top varoma tray with baking paper so the paper just over hangs the sides.
Put all your diced veggies and meat on top of the baking paper and spread it evenly.
Wisk the eggs and milk together with a fork in a separate bowl. Tip this on top of your veggies and meat.
Put the clear varoma lid ontop pushing it gently down on the baking paper.
Cook at varoma temp, speed 2 for 20 minutes. Cooking time will depend on how big your omelette is. 2-4 eggs = about 20 minutes. 10 eggs will take about 45 minutes (which really ends up more like a quiche). Remember to check your water level as the water will evaporate. Top up with more water when needed. Once its cooked, serve and enjoy 🙂
We like to sometimes serve ours with a basic garden salad, and splash tamari sauce on top for extra flavour.
As always I’d love to know what you think so please feel free to leave a comment below. You can also find me on facebook at Thermolicious Food where lots of fun stuff happens.