Steamed Omelette with Sautéed Fillings

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Steamed Omelette with Sautéed Fillings

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Ingredients

1 portion(s)

Steamed Omelette with Sautéed Fillings

2 eggs
2 egg whites
300 grams fillings of choice, ie: ham, spinach, mushroom, onion, capsicum, tomato
500 grams water, for steaming
1 tbsp sour cream, optional for topping
1 tbsp tomato sauce, optional for topping

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6

25min

Preparation 10min

Baking/Cooking
7

easy

Preparation
8
- Recipe is created for
  TM 6
  
  For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
9

Recipe's preparation

Egg Mixture

Add 2 eggs and 2 egg whites. Whip for 20mins, Sp 4, Whisk in. Pour into varoma tray lined with wet baking paper (wet and scrunch to remove excess water). Place aside while you sautee fillings.

Sautee Fillings

Add 300g of your chosen fillings. Sautee using High Heat (select Cookidoo Recipe - Sautee Onions 300g)

Combine Fillings and Egg Mixture

Gently add Sauteed Fillings to egg mix. Rinse bowl and Fill bowl with 500ml water.

Cooking

Set varoma into postion and steam 15mins, Varoma temp, Sp1. Top with sour cream and tomato sauce to serve.

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This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.