Swiss Chard, Sun-Dried Tomato and Feta French-Style Omelet

1. 1

   For balsamic vinegar reduction:.

2. 2

   In a small bowl, stir together vinegar and sugar.

3. 3

   Cook mixture in a small pan over med-low heat 10-12 minutes, or until reduced to a thick consistency.

4. 4

   Let cool.

5. 5

   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.

20. 20

    Repeat for second omelet.

* Per serving · 4 servings · Values may vary.