Heat a large/medium non-stick frying pan and add the diced shallot with a little olive oil into the pan sautéing for a few moments until tender, then add in the diced prosciutto/pancetta. Once the meat is crispy add in the Swiss chard, a big pinch of salt and as much red pepper flake as you can handle. Cover the pan to let the chard wilt, it should only take a few minutes, stir the pan contents a few times to mix that pepper through. Remove your filling from the pan, wipe the pan out and add a little non-stick spray or oil before returning the pan to the heat.