1 bunch chard, washed and sliced
1 garlic clove, minced
Small handful Italian parsley, chopped
3-4 eggs, lightly beaten
1/2 C grated Parmesan cheese
Combine chard, parsley, and garlic in a large bowl. Mix in first 3 eggs, adding a 4th if necessary to make the mixture just hold together. Stir in Parmesan and sprinkle with salt.
Heat olive oil over medium in a 10" frying pan. Add chard mixture and flatten with a spatula. Cover, lower heat, and cook about 15 minutes, to lightly brown bottom. Slide frittata out of pan onto a dinner plate, cover with a second plate, flip over, and slide back into pan to cook the other side, about 5-10 minutes. Slice into triangles to serve.