2 (4 oz.) cans green chilies
1 lb. Monterey Jack cheese, coarsely grated
4 egg whites
4 egg yolks
2/3 c. canned evaporated milk, undiluted (sm.)
1 tbsp. flour
1/8 tsp. pepper
2 med. tomatoes, sliced (or enough to circle casserole)

Seed and dice chilies. In large bowl, combine grated cheeses and green chilies. Turn into a well-buttered shallow 2-quart casserole.

In large bowl, beat egg whites just until stiff peaks form when beater is slowly raised.

In small bowl, combine yolks, milk, flour, salt and pepper; mix well. Fold whites into yolk mixture with rubber scraper. Pour egg mixture over cheese mixture. "Ooze" it through cheese with cooking fork or tip of dinner fork. Bake 30 minutes.

Remove from oven and arrange tomatoes around edge. Bake 30 minutes longer, or until silver knife inserted in center comes out clean. 6 to 8 servings.