Corn, green chile, egg and cheese casserole

large eggs

chopped fire-roasted green chile peppers

Kernels from 3 ears of corn

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.)

skim milk

ground cumin

kosher salt

fresh black pepper