Swiss Chard, Sun-Dried Tomato and Feta French-Style Omelet |
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Prep Time: 5 Minutes Cook Time: 7 Minutes |
Ready In: 12 Minutes Servings: 2 |
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Adapted from the Ingles grocery circular 6/28. This is a veggie-filled omelet drizzled with a balsamic vinegar reduction...who could ask for anything more? I didn't make this exactly as written-mine turned into a good ol' American omelet with no slits and trifolds LOL. It was a great light dinner served with a salad and Feta and Chive Muffins. The reduction sounds fancy but it is quick, easy, and quite worth the effort. The flavor was so delicious! This is such a great use for the chard that is so abundant around here at this time of year. I added extra cheese for DH's, so you might want to eyeball that ingredient. Note: the original recipe calls for all egg substitute, but I prefer to mix in at least a few real eggs. Ingredients:
2 1/4 cups swiss chard (2 c leaves torn in half and cut into strips, 1/4 c ribs sliced) |
1/4 teaspoon garlic, minced |
1 teaspoon olive oil |
1/8 cup sun-dried tomato, soaked if not in oil |
2 eggs |
1/2 cup egg substitute |
1 teaspoon smart balance butter spread |
1/8 cup feta, crumbled |
chives, for garnish |
1/2 cup balsamic vinegar |
2 pinches granulated sugar |
Directions:
1. For balsamic vinegar reduction:.
2. In a small bowl, stir together vinegar and sugar.
3. Cook mixture in a small pan over med-low heat 10-12 minutes, or until reduced to a thick consistency. Let cool.
4. For omelet:.
5. Steam chard leaves 1 1/2 minutes and ribs 2 minutes.
6. 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.
7. In a mixing bowl whisk eggs, egg substitute, and salt and pepper to taste.
8. 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.
9. With handle of pan on left, gently fold the top third of the omelet over the middle using a spatula.
10. 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.
11. 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.
12. 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.
13. Repeat for second omelet.
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