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Calendula Souffle

1 tablespoon butter
2 tablespoons Parmesan cheese
6 eggs
1/2 cup half and half
1/4 cup grated Parmesan
1 teaspoon prepared mustard
1/2 teaspoon salt
1/2 teaspoon cayenne
dash nutmeg
1/2 pound sharp Cheddar, cut into small pieces
10 ounces cream cheese, cut into small pieces
1/2 cup calendula petals

Spread butter inside a 5 cup souffle dish. Sprinkle with the 2
tablespoons Parmesan.

Beat eggs, 1/4 cup Parmesan, half and half, mustard, salt, cayenne
and nutmeg in a blender until smooth. While motor is still running,
add Cheddar piece by piece, then the cream cheese. Pour into
prepared dish and stir in calendula petals.

Bake for 45 to 50 minutes at 375F, or until top is golden brown
and slightly cracked. Serve immediately, garnishing with more
calendula blossoms.

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