Tried this out tonight and we liked it. I might make it in a little smaller pan next time to make it a tiny bit thicker, but it tasted really good. We served it to the missionaries with biscuits and gravy, and they liked it too. Nice and low fat.
8 oz. green chilies drained
1 lb. Monterey Jack Cheese (grated)
1 lb. Cheddar Cheese (grated)
4 egg whites
4 egg yolks
2/3 c. Evaporated milk
1 Tbsp. flour
½ tsp. salt
1/8 tsp. pepper
2 medium tomatoes
Combine chilies and cheese and turn in a well buttered 9” by 13” pan. Stiffly beat egg whites. In a separate bowl blend egg yolks, evaporated milk, flour, salt and pepper. Fold egg whites into the yolk mixture and pour over cheese mixture. Ooze the eggs through cheese with a fork. Bake for 30 minutes. Remove from oven. Arrange tomato slices on top, overlapping around edge of casserole. Bake another 30 minutes. I served this with salsa.
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