1. Sauté the onion, garlic, and chillis with 2 tbsp of olive oil. Add the pumpkin and cook until they are soft; add a splash of water if necessary. Add chards and continue sauteing until tender. Let the chards cool a little bit and add cheese. Season with salt and pepper.
Heat your oven to 350 F (180C). In a large bowl, beat the eggs and add milk, yogurt, olive oil. Mix well.