How to make it

  • Preheat oven to 350 degrees F.
  • In a large bowl, combine the grated cheeses and green chilies. Pour into a well-buttered shallow 2-quart casserole.
  • In a separate large bowl, beat the egg whites just until stiff peaks form when beater is slowly raised.
  • In a small bowl, combine the yolks, milk, flour, salt, and pepper and mix well.
  • Fold the stiff whites into the yolk mixture with a rubber scraper.
  • Pour egg mixture over cheese mixture. Take a knife or fork and gently separate spots in the cheese mixture, allowing the egg mixture to penetrate the casserole.
  • Bake at 350 degree F for 30 minutes.
  • Remove casserole from oven and arrange the sliced tomatoes around edge.
  • Bake 30 minutes longer, or until a knife inserted in the center comes out clean.
  • Makes 6 to 8 servings.

Reviews & Comments 2

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  • mimibradley 16 years ago
    I saw the recipe originally in Chicago' Junior Leauge Soupcon book.....years and years ago ! It's great
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  • michelelyl 16 years ago
    I added 1/2 teaspoon of cumin and substituted 2/3 cup of fat free half and half since I didn't have any evaporated milk and I also used half queso fresco and half 2% medium cheddar (shredded). Then I made individual 'cups' in a 12 cup muffin tin. AMAZING!!! Great as a side dish and fast breakfast! Can be frozen and microwaved as I made them...Michele
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