Instructions: Wash the chard leaves and remove any tough veins.

Do not shake the leaves dry but put them in a heavy based pan over a high heat and cover tightly with a lid.

The chard will cook in its own steam.

Shake the pan from time to time adding a few drops of water if the leaves seem to be sticking. After a couple of minutes they will have wilted.

Remove from the heat and drain.

Beat the eggs with a generous seasoning of salt and pepper.

Mix in the garlic drained chard or spinach and the grated cheese.

Melt the butter in a 23cm omelette pan.

When it is sizzling pour in the egg mixture.

Cook over a moderate heat until the eggs start to solidify and a fragile crust forms on the base.

You now have two choices either to turn the frittata carefully in the pan or to put it under a hot grill for just a minute or two to set the top crust.

Serve warm with a side salad.

Serves 2

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.