Holly Clegg's Egg and Green Chili Casserole -

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Holly Clegg's Egg and Green Chili Casserole

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By Holly Clegg

Posted July 23rd, 2007

This article is reprinted with permission from Meals On The Move : Rush Hour Recipes (Trim & Terrific) (Trim & Terrific), by Holly Clegg, (2000, Wimmer Cookbooks)

Meals On The Move : Rush Hour Recipes (Trim & Terrific) (Trim & Terrific)

Servings:	8
Author Notes:	This is a "non-eggy" dish that works well on a buffet as it easily cuts into serving portions.
Ingredients:	2 cans (4 ounces each) chopped green chiles, drained 8 (6-inch) flour tortillas, cut into 1-inch strips 1 package (8 ounces) reduced-fat Monterey Jack cheese, shredded 5 large eggs 4 large egg whites 1 cup skim (nonfat) milk 1/2 teaspoon pepper 1 teaspoon ground cumin 1/2 teaspoon garlic powder salsa (optional)
Instructions:	Preheat the oven to 350Â° F. Coat a 2-quart baking dish with nonstick cooking spray. Layer half the chiles in the dish. Top with half the tortilla strips and then half the cheese. Repeat another layer, using the remaining chiles, tortillas and cheese. In a large bowl, beat together the eggs, egg whites, milk, pepper, cumin and garlic powder; pour evenly over the casserole. Bake uncovered, for 40 minutes or until puffy and set in the center. Let stand 10 minutes before serving. Serve with salsa, if desired. Healthy Tip: To lower fat and cholesterol even further, substitute 1-1/4 cups egg substitute for the large whole eggs. Diabetic Exchanges: 2 Starch; 2 Very Lean Meat; 2 Fat.