Low Carb Recipe: Double Cheesy Asparagus Souffle

This is a super good, winter warm-up recipe that’s low-carb and full of flavor.

Double Cheesy Asparagus Souffle

1 Tbsp vegetable oil
1/4 cup diced onion
1 medium yellow squash, sliced into 1/4 inch thick circles, then cut in half
1 pound fresh asparagus, trimmed and cut into 1 inch pieces
1/2 cup roasted red peppers, cut into thin strips
2 Tbsp green onion tops, chopped
6 eggs
1/2 tsp kosher salt
1/4 tsp black pepper
pinch ground nutmeg
1 cup shredded Swiss cheese
1/2 cup shredded fresh Parmesan cheese

Preheat oven to 400 degrees.

In a large skillet over medium heat, put the oil, onion, yellow squash, and asparagus; cook, stirring frequently, until fork tender but still slightly crisp.
Remove skillet from the stove and add the roasted red peppers and green onion tops, stir, then put a bowl and set aside and let cool.
In a large bowl, put the eggs, salt, pepper, and nutmeg and whisk together; add the cheese, tossing to combine, then add the cooled squash and asparagus and stir together.
Prepare a loaf pan by spraying with a cooking spray, then cut parchment paper to fit, line the bottom of the loaf pan with it and spray the parchment paper surface with more cooking spray.
Pour the mixture into the prepared loaf pan, cut another piece of parchment paper to fit the top, spray the parchment paper with cooking spray, and lay over the top of the mixture.
Place the loaf pan in a larger baking dish on the center rack in the oven, then pour hot tap water into the bottom dish so it comes halfway up the loaf pan.
Bake in the preheated oven for about 1 hour (or a little more) until the middle bounces back when touched. Test with a toothpick stuck in the middle; if it comes out dry, the souffle is done.
Remove and let cool at room temperature for 10 minutes, then loosen the edges by running a thin knife around the edges, tip over and slowly slide out of loaf pan, remove parchment paper pieces.
Slice and serve warm.