In a pan, fry a little onion in the olive oil and add the still-frozen chard. Salt and simmer for about 15–20 minutes until soft.
Set aside the chard and let it cool, meanwhile in a bowl, beat the eggs well and incorporate the cheese. Season with salt and pepper.
Add the chard and stir, adding a few tablespoons of breadcrumbs if necessary to ensure that the mixture is not too moist.
