2 egg whites
1/4 tsp. cream of tartar
1/4 c. milk
1/4 c. all-purpose flour
1 whole egg
1/4 tsp. salt
1/4 tsp. pepper
2 cans whole green chili, drained and split
1 c. Monterey Jack cheese, shredded

Preheat oven to 350°F. Spray an 8-inch square pan with cooking nonstick spray.

In a small bowl, beat egg whites with cream of tartar until stiff peaks form. In a medium size bowl, combine milk with flour, stirring until smooth. Beat in whole egg, salt and pepper. Fold beaten egg whites into flour mixture. Line prepared pan with half of the chili. Sprinkle with half of the cheese on the chili. Pour half of the egg white mixture over the cheese in pan and spread evenly over the cheese. Repeat procedure with the remaining ingredients.

Bake 25 minutes until eggs are set and the top is golden brown.

Makes 4 servings.