- 1 10-ounce package frozen creamed spinach, thawed
- 3/4 cup coarsely grated Swiss cheese (about 3 ounces)
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 2 large egg yolks
- 3 large egg whites
- 1 7.25-ounce jar roasted red peppers, drained well, 1 tablespoon of juices reserved
- 1 teaspoon balsamic vinegar
- 1 large shallot, coarsely chopped
- Preheat oven to 400°F. Butter 9-inch-diameter glass pie dish. Blend creamed spinach, grated Swiss cheese, salt and pepper in medium bowl; whisk in egg yolks. Using electric mixer, beat egg whites in large bowl until stiff but not dry; fold into spinach mixture. Gently transfer to prepared dish.
- Bake soufflé until beginning to color at edges and center is puffed and softly set, about 18 minutes.
- Meanwhile, purée half of roasted red peppers, 1 tablespoon reserved red pepper juices and balsamic vinegar in processor until almost smooth. Add remaining roasted red peppers and shallot and chop, using on/off turns, until chunky purée forms. Transfer sauce to small saucepan. Stir over medium heat until warmed through; season to taste with salt and pepper.
- Spoon soufflé onto plates. Serve, passing sauce separately.