6 eggs, separated
1 tbsp. flour
Salt & pepper to taste
1 (7 oz.) can green chili peppers, diced
1/2 lb. Monterey Jack cheese, grated
3 tbsp. salsa
1 c. sour cream

Beat egg whites until stiff; combine flour, salt and pepper with egg yolks and beat until frothy. Fold in beaten egg whites. Pour half of egg mixture into buttered 7"x13" baking dish. Spread diced chili peppers over egg batter and sprinkle with cheese. Spoon remaining egg mixture over all. Bake in preheated 325 degree oven for 25 minutes. Stir together the salsa and sour cream and spoon over casserole before serving.