Millberg’s Swiss Chard Pie

• 1 small onion, chopped, or in rings
  (Trisha used about 3 of Tim’s large green onions w/tops)
• 1/4 cup butter
• 30 leaves Swiss chard cut into bite size pieces, discard stalk
  (Trisha used about 6 large leaves or about 2 cups)
• 2 eggs
• 1/4 cup grated cheese

Saute onion in butter until soft. Trisha added mushrooms and bell peppers. Turn off heat; add chard and cover with pan lid until chard wilts (1-2 minutes). Put into a pie plate. Break 2 eggs and stir with fork. Trisha added salt, pepper, and paprika. Top with cheese and bake at 350 degrees until egg is firm (about 15 minutes).