2 cans mild green chilies, chopped and drained
1 lb. Monterey Jack cheese, grated
1 lb. Cheddar cheese, grated
4 eggs, separated
3/4 c. evaporated milk
1 tbsp. flour
1/2 tsp. salt
1/8 tsp. pepper
2 med. ripe tomatoes, sliced

In large bowl combine cheese and chilies. Turn into well buttered 2 quart flat casserole.

In large bowl, beat egg whites until stiff peaks form. In small bowl, combine egg yolks, milk, flour, salt and pepper. Mix gently. Fold into egg whites.