Ingredients

• 1 lb. Cheddar cheese, shredded
• 2 (4 oz.) cans diced green chilies
• 1 lb. Monterey Jack cheese, shredded
• 4 egg whites
• 4 egg yolks
• 2/3 c. evaporated milk (undiluted)
• 1 tbsp. flour
• 1/2 tsp. salt
• 1/8 tsp. pepper
• 2 med. tomatoes, sliced

Directions

1. Preheat oven to 325 degrees. Combine cheeses and chilies in a large bowl, pour mixture into a buttered 9 × 13 inch casserole. Beat egg whites until stiff peaks form. In a separate bowl, beat egg yolks, add milk, flour, salt and pepper.

2. Mix well. Fold egg whites into yolk mixture, pour over cheeses. Gently fold the egg mixture through the cheeses with a dinner fork. Bake 30 minutes, remove from oven. Arrange sliced tomatoes around edges. Bake for 30 minutes more.

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