Fluffy Steamed Omelette
Cloud-Soft Steamed Omelette with Prosciutto, Tomatoes, Mushrooms & Melty Cheese
If you’ve never tried a steamed omelette before, this is your sign. Think impossibly soft, cloud-like eggs that gently wobble on the plate, hiding a savoury filling of salty prosciutto, juicy tomatoes, earthy mushrooms and molten cheese. It’s lighter than a traditional pan-fried omelette but delivers even more flavour thanks to the gentle cooking method.
Perfect for a slow brunch or a quick high-protein meal, this dish feels a little bit fancy while being deceptively simple. Whether you’re cooking in the Varoma or steaming the traditional way, this omelette is all about texture, and gentle handling, silky, airy and utterly comforting.
Serving Suggestions
Serve immediately while warm and pillowy, with a drizzle of good EVOO and a sprinkle of pink salt flakes
Pair with toasted sourdough or crusty bread to soak up the cheesy centre
Add a peppery rocket salad with lemon for freshness and contrast
Top with fresh herbs like chives, parsley or basil for a bright finish
Serve alongside avocado slices for extra creaminess and healthy fats
Finish with a crack of black pepper or a touch of chilli flakes for a gentle kick
For a more indulgent brunch, add a side of roasted potatoes or crispy hash browns
Need
- 2 eggs separated
- Pinches pink salt flakes BUY
- 10 Grams Extra Virgin Olive Oil (EVOO) BUY
- 1/2 red onion finely diced
- 1/4 capsicum/bell pepper red, diced
- 100 Grams Swiss brown mushroom(s) chopped
- 100 Grams cherry tomatoes halved
- 2 slices of prosciutto
- 50 Grams parmesan cheese finely grated
Do
- 1
Place egg whites and salt into the Thermomix bowl. Whip 4 min/37°C/Butterfly/speed 3. Set aside.
- 2
In a hot pan with EVOO, Place onion, mushroom, capsicum, tomatoes and prosciutto. Fry until browning and softened. Season to taste. Set aside.
- 3
In a bowl, place the egg yolks, salt and pepper. Whisk up with a fork. Add the egg whites and fold together until combined.
- 4
Fill the Thermomix bowl with water to the 1 litre mark. Place Varoma on top. Line the Varoma tray with wet, scrunched up baking paper. Pour half of the egg mixture on to the tray. Steam 12 min/Varoma/speed 4.
- 5
Grate parmesan over the omelette, then top one half with prosciutto, cooked vegetables and feta. Fold the omelette over to cover. Steam 5 min/Varoma/speed 4.
- 6
Repeat with other half of the egg mixture.
Bree is a mum who has always loved cooking and baking and became a big Tenina fan when she got her first Thermomix. She was on the very first foodie trip as a customer and hasn't looked back, working for Tenina for over 10 years as a recipe tester and developer, branching out into video master for all of Tenina's lives! She still runs her baking business, creating amazing cakes and macarons for her customer list.
