Start by making the omelette: grate the carrots, and remove the fibrous part of the asparagus, shoots then slice the tender parts into round slices. In a frying pan, heat a tablespoon of extra virgin olive oil and stir-fry the onion with some salt and black pepper. Add the carrots, asparagus, chilli pepper, and lemon zest, and cook over a low heat for around 10 minutes, adding a couple of tablespoons of water. Transfer the vegetables to a bowl, add the eggs, the flaked pieces of fish, and mix well.
In a saucepan, heat two tablespoons of extra virgin olive oil then add the omelette mix. Cook for around 10 minutes. Then, flip the omelette and cook for another 10 minutes. Turn off the heat and allow the omelette to cool slightly (don't let it go cold).
Meanwhile, spiralize the courgette and season it with ginger, olive oil, and black pepper, and mix well. Roll up the omelette and cut it into slices around 4 cm thick*.
Put your lunch box together with the omelette and courgette and ginger salad. Accompany with soy sauce. Garnish with edible flower petals.
*Don't worry if some slices fall apart as you cut. It happens with this type of deep-filled omelette.