I made this for my husband! It contains broccoli with toasted sesame seeds, a green pepper omelette rolled in tortilla with cheese, and orange segments with flowers cut from a slice of yokan. The jar is full of salsa for the omelete rolls, and there is a container (half-full) of ginger sauce for the broccoli.
The omelette rolls were very easy and quick, especially because I had some leftover grated cheese on hand. Here are the steps I took:
- Warm a tortilla in a medium size non-stick skillet (I like mine lightly toasted on both sides)
- Place the tortilla on a plate or cutting board and sprinkle grated cheese on top.
- Beat one egg with a little salt (and/or other desired seasonings) and have it ready.
- In the same pan, saute about one tablespoon of tiny chopped peppers (or other vegetables) in a little vegetable oil. The trick is to cut the vegetables very small! Saute for 1 or 2 minutes.
- Pour the beaten egg over the vegetables in the skillet, and jiggle it around to coat the bottom of the skillet. Cook for about 1 minute until the edges are set.
- Flip the omelette over and cook for about 30 seconds on the other side.
- Slide the omelette over the top of the cheese on the tortilla. The omelette will melt the cheese.
- Roll up, let it cool for a minute, then slice!
- Make sure the rolls are cool before placing in a lunch box.
The jar is from a gift set of tiny jams and jellies. I saved all the jars and lids. This Lock & Lock container is just deep enough to fit the jar with lid.