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

Preheat oven to 325 degrees. In large bowl, combine grated cheese and green chilies. Turn into well buttered, shallow baking dish (12 x 8 x 2 inches). In large bowl, with electric mixer at high speed, beat egg whites until stiff peaks form when beater is raised. In small bowl with electric mixer, combine egg yolks, milk, flour, salt and pepper. Mix until well blended. Using rubber scraper, gently fold beaten whites into yolk mixture. Pour egg mixture over cheese in casserole. Using fork "ooze" eggs through cheese. Bake 30 minutes, remove from oven and arrange slices of tomatoes, overlapping around edge of casserole. Bake 30 minutes longer. Let stand for 5 to 10 minutes before serving. Serves 6 to 8.