6 Large Chino Valley fresh eggs
3 cups half and half
3 each jalapeņo peppers, seeded, finely chopped
1 cup green onion, chopped
1 teaspoon cumin
1 teaspoon chile powder
1 teaspoon salt
6 cups corn kernels, fresh or frozen, cooked
2 cups Monterey Jack cheese, shredded
1 1/2 cups cheddar cheese, shredded
1/4 cup cilantro, chopped

Preheat oven to 350°F. Mix together eggs, half and half, jalapenos, green onion, cumin, chile powder and salt. Add corn and Monterey Jack cheese, blending well. Spoon into greased 13x9 inch baking pan. Sprinkle top with cheddar cheese. Bake about 40 minutes, until top is golden brown. Sprinkle with chopped cilantro just before serving.

Makes 8 servings

Nutrition per serving: Calories 295, Protein 15g, Carbohydrates 19g, Fiber 2.4g, Fat 16g, Cholesterol 155mg, Sodium 373mg, Iron 1.2mg