3 or 4 (4 oz.) cans chopped green chilies, drained
1 lb. monterey jack cheese, grated
1 lb. cheddar cheese, grated
2 med. tomatoes, sliced
4 eggs, separated
1 sm. can evaporated milk (2/3 c.)
1 tbsp. flour

In large bowl, combine cheeses and chilies. Turn into greased shallow 2 quart casserole (10 inch). In small bowl, beat egg whites until stiff peaks form. In large bowl combine yolks, milk and flour. Mix well. Using rubber scraper, gently fold whites into yolk mixture. Pour egg mixture over cheese in casserole. With fork "ooze" it through cheese. Bake 30 minutes at 325 degrees. Gently arrange tomatoes around the top. Bake 30 minutes more or until set.