Ingredients
- 1 tablespoon vegetable oil
- 1/4 cup diced red onion
- 1 medium yellow squash, cut into1/4-inch-thick half-moon slices
- 1 pound thin asparagus, bottoms trimmed, cut into 1-inch pieces
- 1/2 cup roasted red pepper strips
- 2 tablespoons thinly sliced scallion greens
- 6 eggs
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 pinch freshly ground nutmeg
- 1 cup shredded Swiss cheese
- 1/2 cup grated Parmesan
- Vegetable oil spray, as needed
- Equipment: 9 by 5-inch loaf pan and parchment paper
Directions
Preheat the oven to 400 degrees F.
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. Remove from heat and stir in the pepper strips and scallions. Transfer to a bowl and let cool.
In a large bowl, whisk together the eggs, salt, pepper, and nutmeg. Stir in the cheeses and the cooled vegetables.
Spray the loaf pan with vegetable oil spray, line the bottom with a piece of parchment paper, and spray again.
Pour the egg mixture into the prepared pan, and top with another piece of vegetable oil sprayed parchment paper. Place the pan in a larger baking dish and place on the center oven rack. Pour enough hot water into the 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.
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.
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By juddin55
Oviedo, FL
on August 14, 2011
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A rose by any other name is still a rose. i don't care what the name of this recipe is. I care about how it tastes. It's fantastic! It's also low calorie and low carb, so it satisfies me completely. I made this, cut it into 8 servings, ate one and put the rest in the refrigerator thinking I'd be able to pull it out and heat it up whenever I wanted. Clever right? Wrong! The rest of the family devoured it and they're not low carb dieting. Thank you George, for giving me so much fresh flavor, while you help me drop the pounds.
By Kim515@verizon.net
Pottstown, PA
on January 27, 2011
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I would not call it a souffle!! This came out about 1 1/2 inches high. I thought I did something wrong but I followed the recipe exactly. I was tasty but seamed more like a breakfast quiche in a loaf pan? I probably won't be making it again.
By LECKnox
Redwood city, CA
on March 16, 2009
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This recipe was VERY tasty, and not too difficult to prepare. However, it is NOT a traditional souffle and in my opinion should be renamed. The eggs are not separated, and the whites are not whipped, so it doesn't rise like a typical souffle. I found it to be more of a quiche in a loaf pan.
Read all 16 reviews