Asparagus, squash and cheese souffle (recipe)
| Asparagus, squash and cheese souffle (recipe) | |
|---|---|
| Name | Asparagus, squash and cheese souffle |
| Ingredients | Red onion • Asparagus • Scallion tops • Eggs • Kosher salt • Fresh ground black pepper • Nutmeg • Swiss cheese • Parmesan cheese |
| Cooktime (in hours) | 1.166666667 |
| Preptime (in hours) | 0.25 |
| Totaltime (in hours) | 1.416666667 |
| Keto friendliness | Keto friendly |
| Calories | 169.2 |
| Fat | 11.2 |
| Protein | 12.6 |
| Carbohydrate | 5.4 |
| Fiber | 1.6 |
| Net carbohydrates | 3.8 |
| Sugar | 1.9 |
| Saturated fat | 4.9 |
| Cholesterol (mg) | 176.6 |
| Sodium | 413.6 |
| Servings | 8 |
| Reviewaggregate | |
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|= Squash and Cheese Souffle recipe (public domain).-->
Asparagus, squash and cheese souffle (recipe) details
Time:
Prep Time in Hours and Mins:1H25M
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Editor-In-Chief: Prab R Tumpati, MD
Obesity, Sleep & Internal medicine
Founder, WikiMD Wellnesspedia &
W8MD medical weight loss NYC and sleep center NYC
Asparagus, squash and cheese souffle (recipe) is a keto friendly food item with net carbohydrates of about 3-5 per serving.
Asparagus, squash and cheese souffle (recipe) image(external)
Recipe instructions
- 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 a 9 X 5-inch 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.
- Bakeuntil 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.
Food tags
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Contributors: Prab R. Tumpati, MD
