-
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 a 9 X 5-inch 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.
