Omelet for tea

Sunday night we had omelet - two different sorts to cater for my family's foodie needs.


Version 1 (vegetarian and gluten free)
4 eggs
1 tblspn Mascarpone
1/2 a leek finely sliced
2 tblspns fried garlic
1/2 bunch of asparagus cut into bite size pieces

Fry the leak and the asparagus gently for a few minutes until the leek softens
Combine the eggs and the mascarpone in a bowl and then add all the other ingredients
Cook in the omelet maker or an omelet pan and serve with a green salad.
Feeds two for a light lunch.

Version 2 (gluten free)
5 eggs
2 tblspns Mascarpone
1/2 a leek finely sliced
2 tblspns fried garlic
1/2 bunch of asparagus cut into bite size pieces
1 chorizo sausage sliced and fried (check that it is GF)

Fry the leak and the asparagus gently for a few minutes until the leek softens
Combine the eggs and the mascarpone in a bowl and then add all the other ingredients
Cook in the omelet maker or an omelet pan and serve with a green salad.
Feeds 4 as a light lunch