4 cups packed stemmed Swiss chard leaves
1/4 cup grated Parmesan cheese
8 large garlic cloves, unpeeled
salt and pepper
6 large eggs
1 Tablespoon extra virgin olive oil

Cook Swiss chard in boiling water until just tender, about 3 minutes.

Drain and set aside to cool. Press out excess liquid and chop. Meanwhile roast garlic in foil. Or place unpeeled cloves on medium heat, shaking occasionally, about 20 minutes. Cool slightly and peel.

Preheat broiler. Lightly beat eggs, chard, garlic, cheese, salt and pepper. Heat oil in ovenproof skillet. Add egg mixture. Cook over medium heat, occasionally sliding a spatula around the edges of the pan to loosen. Cook until frittata is almost set, about 8 minutes.

Place pan directly under broiler and cook until top is golden brown and set, 1 to 2 minutes.