Asparagus And Cheese Souffle
Serves: 2
Rowena Kautzer
1 January 1970
Based on User reviews:
47
Spice
64
Sweetness
57
Sourness
39
mins
Prep time (avg)
5.8
Difficulty
Ingredients:
1 tbsp
Vegetable Oil1 cup
Red Onion (diced)2 tbsps
Green (thinly sliced scallion)6
Eggs1 tsp
Kosher Salt1 pinch
Ground Nutmeg (freshly)1 cup
Swiss Cheese (shredded)1 cup
Grated ParmesanDirections:
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 the 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