This was delicious! I was out of tomatoes so left that out, and omitted the sour cream and avocadoes, although I think those would have been a scrumptious addition (I needed to keep the fat content down). I wasn't sure how hot this would be, so I removed most, but not all, of the seed membrane from the jalapenos (where most of the heat is). That resulted in a moderately spicy dish that even the non-spice lovers enjoyed. The egg, milk and cheese mixture cooked up firm but moist, with a lovely brown crust. One of these days I'll make this with whole jalapenos for the heat-lovers in the house!