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

2 14 cups swiss chard (2 c leaves torn in half and cut into strips, 1/4 c ribs sliced)
14 teaspoon garlic, minced
1 teaspoon olive oil
18 cup sun-dried tomato, soaked if not in oil
2 eggs
12 cup egg substitute
1 teaspoon Smart Balance butter spread
18 cup feta, crumbled
chives, for garnish
12 cup balsamic vinegar
2 pinches granulated sugar


For balsamic vinegar reduction:. In a small bowl, stir together vinegar and sugar. Cook mixture in a small pan over med-low heat 10-12 minutes, or until reduced to a thick consistency. Let cool. For omelet:. Steam chard leaves 1 1/2 minutes and ribs 2 minutes. Heat oil over medium heat; add garlic and cook 30 seconds. Add chard and tomatoes and cook 1 1/2 minutes or until heated through. Season with salt and pepper to taste and keep warm. In a mixing bowl whisk eggs, egg substitute, and salt and pepper to taste. In a small nonstick pan, melt butter over medium heat. Pour egg mixture into pan and do not stir. Cook 4-5 minutes, or until eggs are completely set. With handle of pan on left, gently fold the top third of the omelet over the middle using a spatula. 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. 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. 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. Spoon 1/2 of the chard mixture into the slit and sprinkle with 1/2 each of the cheese and chives. Drizzle plate with 1 tablespoon balsamic vinegar reduction. Repeat for second omelet.

Source: www.food.com