Preheat oven to 375 Degrees F. Lightly spray a glass baking dish with oil.

In a small bowl, stir together breadcrumbs, shredded Romano, oregano and two tablespoons of oil. Set aside.

In a pan over medium heat two tablespoons of olive oil. Saute the chopped onions for 1-2 and add in minced garlic. Cook another 30 seconds stirring frequently and add in the Swiss chard. Cook vegetables until chard is lightly wilted and season with nutmeg and desired amount of salt and pepper.

Next, stir in the cream and the grated Parmesan cheese and turn off the heat. Pour vegetable and cream mix into the prepared baking dish and top with the breadcrumb mixture.

Bake for at least 10 minutes until bubbly and the top is golden brown. Let rest for 5 minutes and then serve.