4 egg yolks
1/4 c. butter
1/4 c. flour
1/8 tsp. salt
Dash red pepper
Dash dry mustard
1 c. milk
1 c. finely chopped broccoli
1/2 c. cheese (blue, cheddar)
4 egg whites
1/2 tsp. cream of tartar

Attach a foil collar to a 1 1/2-quart souffle dish. Set aside. Lightly beat egg yolks; set aside. In a medium saucepan melt the butter over medium heat. Stir in flour, salt and pepper and mustard. Stir in the milk. Cook and stir until thickened and bubbly. Cook and stir for 1-2 minutes more. Remove from heat.

Add broccoli and cheese. Stir until cheese melts. Slowly add egg yolks, stirring constantly. Cool mix slightly. Beat the egg whites and cream of tartar until stiff peaks form.

Gradually pour the yolk mixture over the egg whites; fold to combine. Pour into ungreased souffle dish. Bake for 35-40 minutes or until the souffle jiggles when shaken.