Wash and separate stems from one bunch of chard. Cut stems into 1/4" slices and coarsely chop leaves.

Heat in heavy pan, med. heat, 1 TB olive oil
Add one med. onion, sliced thin.
Cook for 5 miinutes, then add chard stems and season with salt.
Cook for 4 minutes and add leaves, cooking until leaves are tender, adding a splash of water if the pan dries out.

Turn out of the pan onto a plate.

Crack into a large bowl 6 eggs.

Add salt, 2 tsp olive oil, pepper, cayenne, 4 chopped garlic cloves. beat lightly.

Gently squeeze chard with your hands, wringing out most (not all) of liquid.
Stir the chard into the beaten eggs. Thoroughly preheat 10" heavy or non-stick pan over med-low heat.
Pour in 2 TB olive oil.
After a few seconds, pour in the egg mixture. As the eggs set on the bottom, lift the edges to allow the uncooked egg to flow underneath. Continue to cook until mostly set. Invert a plate on top of the pan; turn the plate and pan upside down to turn out the frittata onto the plate.

Pour in, 1 tsp. olive oil.
Slide the frittata back into the pan. Cook for 2-3 minutes more. Slide onto a plate and serve warm or at room temperature.

All photos on EBlast courtesy of Amanda Edmonds. Thanks, Amanda!