Omelette Eggs cooked in your Varoma

Omelette Eggs cooked in your Varoma

You know us - we love bringing you products with multiple uses! Which is why we love these cheesy omelette bites, cooked easily and effortlessly in our Egg Poacher. Perfect for lunchboxes or breakfast, and delicious served both hot and cold. And if you skip the English muffin we served ours on, it's a delicious ketogenic low carb meal or snack! Here's a quick video showing you just how easy they are to whip up...


100g spinach leaves
100g tasty cheese, cut into 2cm pieces
Handful fresh herbs (basil, parsley, mint, coriander or combination)
6 free-range eggs
1 tsp fine salt (Flavour Bomb Salt is definitely best) 
Olive oil, for brushing
Six Egg Poacher Insert for Varoma (available exclusively from us)


  1. Place spinach, cheese and herbs in TC bowl, chop for 8 seconds, speed 8, assisting with the Thermomix spatula through the hole in the lid if necessary. 
  2. Add eggs and salt, mix for 5 seconds, speed 5.
  3. Brush Egg Poacher Insert cups with olive oil. 
  4. Divide egg mixture evenly between oiled egg cups. 
  5. Fill TC bowl with 700g water (no need to wash first). Place lid on, then top with lower Varoma steaming tray. Place Egg Poacher Insert on top, and then place Varoma lid on. Steam for 20 minutes, Varoma temperature, speed 3. 

Once cooked, use a spoon to 'roll' the omelette eggs out (rather than scooping them out). This is by far the easiest and cleanest way to remove - watch the video above to see exactly how to do it.