Gluten-free Cheese Souffle
Ingredients:
Separate eggs - in medium size bowl with the yolks, add the grated cheese and chopped up, soft cream cheese. Beat together well and add salt, pepper, nutmeg, worchestershire sauce. Also add chopped greens and onions.
In another larger bowl, beat your egg whites until they form stiff peaks.
Gradually add the yolk mixture by folding it in with a rubber spatula. Be careful not to deflate the whites by overbeating. Add mixture to greased souffle dish and place in oven. Bake for 30-35 minutes - it should puff up nicely and when you put the spoon in it will be dry. Serve immediately with vegetables or a salad.
- 4 large eggs separated
- 1/4 cup of cream cheese
- 1 cup of grated cheddar cheese (I used havarti)
- 1/2 tsp. salt
- 1/4 tsp. ground pepper
- shake of nutmeg
- splash of worchestershire sauce
- 1/2 cup of chopped up raw kale
- 1/4 cup of chopped green onions
- 1 tablespoon of flour of choice (almond or coconut if you are gluten intolerant)
- 1 tablespoon of soft butter
Separate eggs - in medium size bowl with the yolks, add the grated cheese and chopped up, soft cream cheese. Beat together well and add salt, pepper, nutmeg, worchestershire sauce. Also add chopped greens and onions.
In another larger bowl, beat your egg whites until they form stiff peaks.
Gradually add the yolk mixture by folding it in with a rubber spatula. Be careful not to deflate the whites by overbeating. Add mixture to greased souffle dish and place in oven. Bake for 30-35 minutes - it should puff up nicely and when you put the spoon in it will be dry. Serve immediately with vegetables or a salad.
