1 (4 oz.) can green chilies, drained
1 lb. monterey jack cheese, coarsely grated
1 lb. cheddar cheese, coarsely grated
4 egg whites
4 egg yolks
2/3 c. canned evaporated milk, undiluted
1 tbsp. flour
1/2 tsp. salt
1/8 tsp. pepper
2 med. tomatoes, sliced

Preheat oven to 325 degrees. Remove seeds from chilies and dice. In large bowl, combine grated cheeses and chilies. Turn into well buttered, shallow 2-quart casserole (12" x 8" x 2"). In large bowl, beat egg whites with electric mixer at high speed until stiff peaks form. In small bowl, mix egg yolks, milk, flour, salt and pepper until well blended. Fold whites into egg yolk mixture with spatula. Pour egg mixture over cheese and "ooze" it through with a fork. Bake for 30 minutes. Arrange tomatoes around edge. Bake 30 minutes longer, or until knife comes out clean. Serves 6 to 8.