Can I omit the flour you think?

I can't quite figure out what the flour and baking powder are doing in this recipe. Thickening and fluffing, yes. Do you think I can just do without them, and not mess the recipe up too bad? I hate substituting flours.

Hatch Green Chile Relleno Casserole

Ingredients
1/8 c Butter or margarine
5 Lg Eggs
1/2 ts Baking powder
1/4 c All-purpose flour
1/2 ts Salt
1 c Cottage cheese
1/2 lb Shredded monterey jack cheese
1 cup (X-Hot, Hot, Med, or Mild) Hatch Green Chile or similar New Mexico Chile (Roasted, peeled, seeded, chopped)
Instructions

Melt margarine in an 8×8 inch pyrex dish; swish to coat sides.
Beat eggs, baking powder, flour, and salt together.
Mix cheeses into the mixture, add chiles and mix well.
Pour into the prepared baking dish and bake at 400 degrees for 15 minutes, then reduce temperature to 350 and bake another 30 minutes, or until a toothpick inserted in the middle comes out clean.
Cut into dinner-sized squares and serve warm.

Baking powder may provide some fluff.  You could try without or could use arrowroot or potato starch for thickener.

I’d keep the baking powder. I think you could dump the flour. Or also you could use about 1T of coconut flour. If you’ve never used Coconut flour, you need a lot less of it than any other.