Aubergine-courgette & camembert omelette
A fluffy omelette filled with sautéed aubergine, courgette and melted camembert, with a splash of Kikkoman Soy Sauce for added depth—easy to make and ideal for lunch or a light dinner.
Preparation
Step 1
100 g camembert – 100 g aubergine – 100 g courgette – 50 g red onion – 1 tbsp olive oil – 1 tbsp Kikkoman Naturally Brewed Less Salt Soy Sauce – 1 tsp fresh thyme, chopped – ¼ tsp pink pepper
Slice the camembert and set aside. Dice the aubergine and courgette, and slice the onion. Heat 1 tbsp olive oil, sauté the vegetables, then add the Kikkoman Less Salt Soy Sauce, thyme and pepper.
Step 2
4 eggs – 1 tbsp Kikkoman Naturally Brewed Less Salt Soy Sauce – 2 tsp sriracha – 1 garlic clove, finely chopped – 1 tbsp olive oil
Separate the egg whites from the yolks. Beat the whites until stiff. Mix the yolks with the Kikkoman Less Salt Soy Sauce, sriracha and garlic, then gently fold in the egg whites. Heat ½ tbsp olive oil in a frying pan, pour in half the mixture and cook the omelette on a low heat, covered, for 2 minutes on each side. Repeat for the second omelette.
Step 3
300 g walnuts – 1 handful rocket
Toast the walnuts on a hot dry pan until they start to brown. Top each omelette with the sautéed vegetables and camembert from step 1. Sprinkle over the toasted walnuts, add the rocket and fold in half. Pack the omelettes into lunchboxes.
Tip:
You can stir 1 tablespoon of sifted wheat flour into the omelette mixture to make it more filling. For presentation, place the omelettes on a few lettuce leaves in your lunchbox.
Recipe-ID: 1545
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100 g camembert – 100 g aubergine – 100 g courgette – 50 g red onion – 1 tbsp olive oil – 1 tbsp Kikkoman Naturally Brewed Less Salt Soy Sauce – 1 tsp fresh thyme, chopped – ¼ tsp pink pepper
Slice the camembert and set aside. Dice the aubergine and courgette, and slice the onion. Heat 1 tbsp olive oil, sauté the vegetables, then add the Kikkoman Less Salt Soy Sauce, thyme and pepper.
4 eggs – 1 tbsp Kikkoman Naturally Brewed Less Salt Soy Sauce – 2 tsp sriracha – 1 garlic clove, finely chopped – 1 tbsp olive oil
Separate the egg whites from the yolks. Beat the whites until stiff. Mix the yolks with the Kikkoman Less Salt Soy Sauce, sriracha and garlic, then gently fold in the egg whites. Heat ½ tbsp olive oil in a frying pan, pour in half the mixture and cook the omelette on a low heat, covered, for 2 minutes on each side. Repeat for the second omelette.
300 g walnuts – 1 handful rocket
Toast the walnuts on a hot dry pan until they start to brown. Top each omelette with the sautéed vegetables and camembert from step 1. Sprinkle over the toasted walnuts, add the rocket and fold in half. Pack the omelettes into lunchboxes.
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![[Translate to Englisch (EU):]](https://www.kikkoman.eu/fileadmin/_processed_/2/8/csm_1564_Set4_recipe5_Soy-glazed_baked_chicken_with_vegetables_Desktop_Header_6f552cd773.webp "[Translate to Englisch (EU):]")
