Put your grill on to very hot.
Add oil to pan, then garlic. Let it sweat for a few minutes.
Now the chard. Take off any very tough stalks. Thrown the rest in the pan. Let the chard soften, over a medium heat, stirring it around often, for about 10-15 minutes.
Season and beat eggs, then pour into pan, moving the chard around slightly to ensure eggs have total pan coverage. Top quickly with slices of cheese and beetroot. Grate parmesan over. Allow to cook for about 5-10 minutes, until almost done, but still quite wet on top.
Pop it under the grill for a few minutes, until it's bubbling and brown. Eat with a sharp salad. Great cold with salad cream the next day too!