Bring a large pot of water to a boil over high heat. Add the chard leaves, reduce the heat to medium, and cook until the leaves are tender and the ribs are easily pierced with a fork, 12–15 minutes. Drain in a sieve, rinse under cold running water, and squeeze dry. Chop finely and squeeze dry again.
In a bowl, beat together the eggs, half-and-half, cheese, olives, salt, and pepper just until blended. Stir in the chard. In a large frying pan, melt the butter with the oil over medium-high heat. Add the onion and sauté until translucent, 2–3 minutes. Add the garlic and sauté for about 1 minute. Pour in the egg mixture and reduce the heat to low. As the eggs begin to set, use a heatproof spatula to lift the edges so the uncooked egg runs underneath. Cook until the frittata is just firm around the edges and nearly set on top, 4–5 minutes.
Loosen the sides of the frittata with a spatula. Wearing oven mitts, invert a flat plate over the pan and, holding pan and plate together, turn them over. Lift off the pan, return it to the heat, and sprinkle half of the parsley and half of the thyme over the bottom. Slide the frittata, browned side up, into the pan and cook until lightly browned on the underside, 1–2 minutes. Remove from the heat and again invert the frittata onto the plate. Sprinkle with the remaining herbs, cut into wedges, and serve hot, warm, or at room temperature.
Create an artful platter of cured meats, such as salami, prosciutto, and bresaola. Serve with Sautéed Tomatoes with Arugula Pesto and Feta and fresh fruit or a sweet dish of your choosing.
© 2013 All rights reserved. Published by Weldon Owen.