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:

1. Warm a tortilla in a medium size non-stick skillet (I like mine lightly toasted on both sides)
2. Place the tortilla on a plate or cutting board and sprinkle grated cheese on top.
3. Beat one egg with a little salt (and/or other desired seasonings) and have it ready.
4. 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.
5. 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.
6. Flip the omelette over and cook for about 30 seconds on the other side.
7. Slide the omelette over the top of the cheese on the tortilla. The omelette will melt the cheese.
8. Roll up, let it cool for a minute, then slice!
9. 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.