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

READY IN: 12mins
Recipe by smellyvegetarian

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.

Top Review by ellie_

This was a good breakfast - I made a few changes by using spinach instead of the swiss chard. I was also confused about the slitting part in step 12 - so I just made regular omelets too. Thanks for sharing!

Ingredients Nutrition


  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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