3 eggs
1 c. milk
1/2 c. Bisquick mix
1/2 tsp. salt
2 (4 oz.) cans roasted and peeled green chilies
2 c. tomatoes, chopped
2 c. Cheddar cheese, shredded

Beat eggs, milk, Bisquick and salt until foamy. Remove stems and seeds from chilies; rinse in water. Place in greased baking dish 8 x 8 x 2. Top chilies with tomatoes; sprinkle with cheese, pour egg mixture over. Bake uncovered 40 to 45 minutes.