Asparagus Squash and Cheese Souffle
Ingredients
- 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
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