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For balsamic vinegar reduction:.
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In a small bowl, stir together vinegar and sugar.
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Cook mixture in a small pan over med-low heat 10-12 minutes, or until reduced to a thick consistency.
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Let cool.
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For omelet:.
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Steam chard leaves 1 1/2 minutes and ribs 2 minutes.
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Heat oil over medium heat; add garlic and cook 30 seconds.
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Add chard and tomatoes and cook 1 1/2 minutes or until heated through.
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Season with salt and pepper to taste and keep warm.
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In a mixing bowl whisk eggs, egg substitute, and salt and pepper to taste.
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In a small nonstick pan, melt butter over medium heat.
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Pour egg mixture into pan and do not stir.
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Cook 4-5 minutes, or until eggs are completely set.
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With handle of pan on left, gently fold the top third of the omelet over the middle using a spatula.
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Grab the handle of the pan from underneath and tilt the pan to a 45 degree angle and place over a plate; loosen omelet from pan with spatula.
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Using the pan, slide the omelet onto the plate while folding the top 2/3 (folded portion) over the bottom 1/3, creating a tri-fold.
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Using a sharp knife, cut a slit into the top of and almost through all layers of the omelet, leaving 1 inch uncut on each side of the slit.
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Spoon 1/2 of the chard mixture into the slit and sprinkle with 1/2 each of the cheese and chives.
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Drizzle plate with 1 tablespoon balsamic vinegar reduction.
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Repeat for second omelet.
