Ingredients

• 1 (10-ounce) bunch Swiss chard, stemmed

• 1 cup whole-milk strained (Greek-style) yogurt

• 2 teaspoons dried mint

• 1 medium garlic clove, finely chopped (about 1 teaspoon)

• 2 1/2 teaspoons flaky sea salt (such as Maldon), divided, plus more for garnish

• 2 tablespoons extra-virgin olive oil, plus more for drizzling

• 1 medium-size (10-ounce) Spanish onion, chopped (about 1 1/4 cups)

• 12 large eggs, lightly beaten

• 1/3 ounce Parmesan cheese, finely grated (about 1/4 cup) (optional)