Green Chile, Egg and Cheese Casserole

10 large eggs

1 4-oz can chopped fire-roasted green chile peppers

Kernels from 3 ears of corn

2 cups grated or shredded cheese (I use Sargento reduced-fat shredded four-cheese Mexican blend from the supermarket; you can use any blend of Monterey Jack, cheddar, mozzarella, etc.)

2 Tbsp skim milk

½ tsp ground cumin

½ tsp kosher salt

½ tsp fresh black pepper

Directions at theperfectpantry.com

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