2 (4 oz.) cans chopped green chiles, drained
3/4 lb. Monterey Jack cheese, grated
3/4 lb. cheddar cheese, grated
4 egg whites
4 egg yolks
1/2 tsp. salt
1/8 tsp. pepper
2 med. tomatoes, sliced to cover casserole

In large bowl combine cheeses and chiles. Turn into a 9 x 12 pan sprayed with Pam. In large bowl beat egg whites until just stiff. In small bowl mix rest of ingredients.

Fold into whites. Pour egg mixture over cheese. Mix with fork to seep through cheese. Bake at 325 degrees 30 minutes. Arrange tomato slices on top. Bake 30 more minutes until set. Serves 8-10.