Swiss Chard and Feta Fritatta

Heat a tablespoon of the olive oil in a heavy pan and saute the onion until golden. Cut the thick stalks from the chard and slice into two inch pieces. Shred the leaves roughly. Steam the chard stalks for 3 to 4 mins, then add the shredded leaves on top and steam for a further 2 mins. Drain very thoroughly, pressing the cooked chard gently in a colander to get out any water. In a large bowl, beat the eggs and stir in the chopped herbs,the sauteed onion, the feta, crumbled, and ground black pepper. then stir in the cooked chard, folding it in to thoroughly coat it in the egg mixture. Season. Heat 2 tablespoons of oil in a heavy non-stick frying pan, about 12 ins wide and then carefully pour in the egg and chard mixture. Cook on a medium heat for about 6 mins or until the underside is a light brown. Put a wide flat plate on top of the pan, hold it down and quickly tip the fritatta over.Heat a little more oil in the pan, tip the plate slightly to pour any liquid egg mixture into the pan and then carefully slide the fritatta across the plate into the pan to cook the other side for another 6 mins or so. Turn the fritatta out onto a clean plate, allow to cool a little before slicing up to serve. This is also good with chopped smoked bacon, sauteed with the onions or crumbled Stilton or other blue cheese, instead of the feta.