1/2 c. drained, canned mild whole green chili peppers
2 oz. Cheddar cheese, shredded
2 eggs, separated

Preheat oven to 350 degrees. Spray 1 1/2 quart casserole with non-stick cooking spray. Arrange chili peppers in an even layer in bottom of casserole and sprinkle with cheese, set aside.

Using electric mixer at high speed, in small mixing bowl, beat egg whites until stiff but not dry. In separate small mixing bowl lightly beat egg yolks, using rubber scraper. Carefully fold egg yolks into egg whites. Spread mixture over chili pepper, making sure mixture touches sides of casserole. Bake until topping is puffed and lightly browned, 25 to 30 minutes.