Crumble the stock cube finely.
Put all the ☆ chopped vegetables in a heatproof bowl, cover loosely with plastic wrap and microwave for 3 minutes.
Take the bowl out of the microwave (be careful not to burn yourself!) and put in the rest of the ingredients except for the butter and eggs while the vegetables are still hot and mix. Add the eggs at the end and mix well.
Put the butter or oil in a non-stick frying pan over low heat. Pour in the egg mixture and spread it around the pan.
Mix quickly with rubber spatula. When the edges are starting to set, cover with a lid and steam-cook. When the egg has cooked enough to turn over, flip it over with a spatula.
Cook the other side of the omelette slowly over low heat. Cover with a lid to steam-cook. Shake the pan occasionally to prevent the omelette from burning.
After about 3 minutes, when the omelette is lightly browned and no raw egg oozes out when you press on the omelette, transfer to a serving plate.
It's very well flavored since it's seasoned with the stock cube, ham and cheese. It's delicious on its own, even when cooled.
Story Behind this Recipe
This is a side dish my sister packed for my nephew's bento for his preschool's field day. It was so delicious that I had to ask for the recipe. Pack it in your everyday bento, for picnics, serve as an appetizer, etc.
The vegetables are microwaved in advance to save time. Add the other ingredients while they're still hot, and dissolve the soup stock and melt the cheese with residual heat. It's well seasoned from the ham, so you don't really have to worry about adding in too much extra salt or pepper. When cooking the omelette, mix it quickly and form it without stirring around too much. Use whatever vegetables you like in the omelette, such as frozen vegetable mix.