Asparagus and Cheese Souffle

By mrsjorn

per serving: calories 150, total fat 9gms, carbs 6gms, fiber 2 gms, protein 12 gms

Ingredients

• 1 tablespoon vegetable oil
• 1/4 cup diced red onion
• 1 medium yellow squash, cut into 1/4 inch thick
• half moon slices
• 1 pound thin asparagus, bottoms trimmed and cut into 1 inch pieces
• 1/2 cup roasted red pepper strips
• 2 tablespoons thinly sliced scallion greens
• 6 large eggs
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• pinch of freshly ground nutmeg
• 1 cup shredded swiss cheese
• 1/2 cup grated parmesan cheese
• vegetable oil spray, as needed
• fresh herb sprig, opional, for garnish

Preparation

Step 1

SPECIAL EQUIPMENT: 9 x 5 inch loaf pan; parchment paper

1. Preheat the oven to 400. Spray the loaf pan with vegetable oil spray and line the bottom with a piece of parchment paper, and spray again
2. Heat the vegetable oil in a large skillet over medium high heat. Add the onion, squash, and asparagus and cook, stirring, until crisp tender, about 3 minutes.
3. Remove from the heat and stir in the pepper strips and scallions. Transfer to a bowl and let cool.
4. In a large bowl, whisk together the eggs, salt, pepper, and nutmeg. Stir in the cheeses and the cooled vegetables.
5. Pour the egg mixture into the prepared pan and top with another piece of vegetable oil sprayed parchment paper.
6. Place the loaf pan in a larger baking dish and place on the center oven rack. Pour enough hot water into the larger baking dish to reach halfway up the loaf pan. Bake until the center is firm and a toothpick stuck in the center comes out clean, about 1 hour and 10 minutes.
7. Remove the souffle from the oven and let cool for 10 minutes. Run a butter knife around the edges of the pan to release the souffle. Turn the souffle out onto a cutting board and remove the parchment paper. Cut the souffle into 8 slices and serve hot or at room temperature garnished with a sprig of any fresh herb on hand, if desired.