Step 1: Separate the eggs. Beat the egg whites until stiff.
Step 2: Open the can of chilies; there should be 2 or 3 in the can. Split the chilies open and flour them. Stuff about 1/4 cup of cheese inside chilies.
Step 3: Beat egg yolks in a separate bowl with salt and pepper. Fold yolks into the beaten egg whites gently.
Step 4: Heat oil in a pan. When hot dip 1/4 cup egg mixture into pan in a dollop, then place 1 chili in center of dollup; then cover with 1/4 of egg mixture, making sure chili is covered.
Step 5: Repeat with remaining chilies.
Step 6: Pour remaining eggs over all. Brown lightly (watch so you don't scorch eggs)and turn over.
Step 7: Sprinkle with remaining cheese; cover pan with a lid; simmer on low heat until eggs are set.
Step 8: Can serve with salsa on top.
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