2 (4 oz.) cans green chiles, drained
1 lb. Monterey Jack cheese, coarsely grated
1 lb. cheddar cheese, coarsely grated
4 egg whites
4 egg yolks
2/3 c. canned evaporated milk, undiluted
1 tbsp. flour
1/2 tsp. salt
1/8 tsp. pepper
2-3 med. tomatoes, sliced

Preheat oven to 325 degrees. Remove seeds from chilies and dice. In large bowl, combine cheese and green chilies. Turn into well buttered, shallow 2 quart casserole (12 x 8 x 2 inches).

In large bowl, with electric mixer at high speed, beat egg whites just until stiff peaks form when beater is slowly raised. In small bowl of electric mixer, combine egg yolks, milk, flour, salt, and pepper; mix until well blended. Using rubber scraper, gently fold beaten whites into egg yolks mixture.

Pour egg mixture over cheese mixture in casserole; with fork, "ooze" it through the cheese. Bake 30 minutes. Remove from oven and arrange sliced tomatoes, overlapping, around edge of casserole. Bake 30 minutes longer, or until knife inserted in center comes out clean.