- 4 eggs, separated
- 2 tbsp oil
- 2 tbsp rice flour
- 1 cup Half and Half cream
- dash cayenne pepper
- 1 cup diced cheddar cheese
- 1/4 tsp garlic powder
- 5 ounce minced green onions
Separate the eggs and allow sit until they are at room temperature. Mix the oil and rice flour over low heat. Stir continuously. Add the Half & Half and cayenne. Stir over low heat until mixture becomes thick.
Stir in remaining ingredients (except the eggs). Continue cooking until cheese is melted. Remove from heat.
Beat egg yolks thoroughly. Fold the egg yolks into the sauce. Beat the egg whites until they are soft peaks. Fold the egg whites into the sauce.
Bake for 35 minutes. Serve at once.
This vegetarian souffle recipe is gluten-free and wheat-free.