1 (8 oz.) can whole green chiles
1 oz. lowfat Swiss for each chile, cut in "finger" shape
4 egg whites
2 egg yolks, lightly beaten
Salsa

Stuff chiles with cheese fingers. Beat egg whites until medium stiff peaks form. Heat skillet until hot. Spray with Pam or use pan that doesn't need oil. Stir yolk into egg whites. Spoon a few tablespoons of egg mixture in shape of chile in pan. Put chile on top of egg and top with more egg mixture. Cook until brown and turn. Brown other side. Serve with salsa.