Asparagus, Squash And Cheese Souffle

Total Time: 1 hr 25 mins Preparation Time: 15 mins Cook Time: 1 hr 10 mins

Ingredients

• Servings: 8
• 1 tablespoon vegetable oil
• 1/4 cup diced red onion
• 1 medium yellow squash, cut into1/4-inch-thick half-moon slices
• 1 lb thin asparagus, bottoms trimmed, cut into 1-inch pieces
• 1/2 cup roasted red pepper, strips
• 2 tablespoons thinly sliced scallion tops
• 6 eggs
• 1/2 teaspoon kosher salt
• 1/4 teaspoon fresh ground black pepper
• 1 pinch freshly ground nutmeg
• 1 cup shredded swiss cheese
• 1/2 cup grated parmesan cheese
• vegetable oil cooking spray, as needed

Recipe

• 1 preheat the oven to 400 degrees f.
• 2 heat the vegetable oil in a large skillet over medium-high heat.
• 3 add the onion, squash, and asparagus and cook, stirring, until crisp-tender, about 3 minutes.
• 4 remove from heat and stir in the pepper strips and scallions.
• 5 transfer to a bowl and let cool.
• 6 in a large bowl, whisk together the eggs, salt, pepper, and nutmeg.
• 7 stir in the cheeses and the cooled vegetables.
• 8 spray a 9 x 5-inch loaf pan with vegetable oil spray, line the bottom with a piece of parchment paper, and spray again.
• 9 pour the egg mixture into the prepared pan, and top with another piece of vegetable oil sprayed parchment paper.
• 10 place the pan in a larger baking dish and place on the center oven rack.
• 11 pour enough hot water into the baking dish to reach halfway up the loaf pan.
• 12 bake until the center is firm and a toothpick stuck in the center comes out clean, about 1 hour and 10 minutes.
• 13 remove the souffle from the oven and let cool for 10 minutes.
• 14 run a butter knife around the edges of the pan to release the souffle.
• 15 turn the souffle out onto a cutting board and remove the parchment paper.
• 16 cut the souffle into 8 slices and serve hot or at room temperature.