Spinach Souffle with Roasted Red Pepper Sauce

1. 1

   Preheat oven to 400F.

2. 2

   Butter 9-inch-diameter glass pie dish.

3. 3

   Blend creamed spinach, grated Swiss cheese, salt and pepper in medium bowl; whisk in egg yolks.

4. 4

   Using electric mixer, beat egg whites in large bowl until stiff but not dry; fold into spinach mixture.

5. 5

   Gently transfer to prepared dish.

6. 6

   Bake souffle until beginning to color at edges and center is puffed and softly set, about 18 minutes.

7. 7

   Meanwhile, puree half of roasted red peppers, 1 tablespoon reserved red pepper juices and balsamic vinegar in processor until almost smooth.

8. 8

   Add remaining roasted red peppers and shallot and chop, using on/off turns, until chunky puree forms.

9. 9

   Transfer sauce to small saucepan.

10. 10

    Stir over medium heat until warmed through; season to taste with salt and pepper.

11. 11

    Spoon souffle onto plates.

12. 12

    Serve, passing sauce separately.

* Per serving · 4 servings · Values may vary.

No additional tips available.