| 1. |
Pre-heat oven to 350 °F (175 °C). Spray au gratin dish with non-stick cooking spay and set aside. |
| 2. |
In medium bowl, using an electric mixer or whip, beat egg whites and salt until stiff. |
| 3. |
Beat egg substitute slightly, then fold into egg whites. |
| 4. |
Spread half the mixture in the prepared dish. Split the whole chilis (like Ortega whole green chili) and lay flat on top of the egg mixture. |
| 5. |
Sprinkle with cheese (1/4 cup per serving, like Sargento's reduced fat 4 cheese Mexican blend). Spread remaining egg mixture on top to make an even layer. |
| 6. |
Bake until golden brown and center is set, 20-25 minutes. |
| 7. |
Serve with salsa, if desired. |
