Patty Kuchenski Recipe Collection
John Wayne Omelette

1-2 cans (9 oz total) diced green chilis
1 4oz can diced jalapenos
1 lb jack cheese
1 lb med. cheddar cheese

4 egg whites and 4 egg yolks
2/3 cup evaporated milk
1 Tbsp flour
1/2 tsp salt and pepper

2 med. tomatoes

Pre-heat oven to 325
Grate cheeses together. In shallow buttered casserole, combine cheeses and drained chiles.
Beat egg whites until stiff, set aside.
Combine egg yolks, evaporated milk, flour, salt and pepper. Mix until blended.
Fold whites into yolks until blended.
Pour egg mixture over cheese, using fork, oozing over cheese.
Bake 325 for 30 min. Add sliced tomatoes on top and bake 30-40 min more, until slightly browned on edges. (I cooked it 40 mins)

Serves 6-8.

I first made this for Easter, 1991. I updated this in 12-2009 as I found a more detailed copy of the recipe. It is great for a brunch. We had it for Christmas Day with Curt, Melissa, and Mike in 2009. We all enjoyed it with the ham.
Rose used to love to make this and it was originally from Mary Ann Hutchings.

Recipe Contributed by Patty Kuchenski from Rose Kuchenski