2 (4 oz.) cans diced green chilies
1 lb. Monterey Jack
1 lb. Cheddar cheese
4 eggs, beaten
Egg whites, separated
2/3 c. evaporated milk
1 tbsp. flour
1/2 tsp. salt
Dash of pepper
2 med. tomatoes, sliced

Combine shredded cheeses and chilies. Put in 2-quart casserole. Beat egg whites stiff. Mix yolks with flour, salt and pepper. Add milk, fold in egg whites. Pour over cheese. Mix gently. Bake 30 minutes at 325 degrees. Add sliced tomatoes. Bake until knife comes out clean. Use a 9x13 inch pan. Also can be cooked in microwave.