Directions:
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 358.7 Kcal (1502 kJ) | ||
| Calories from fat | 165 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.33g | 28% | |
|---|---|---|---|
| Cholesterol | 225.12mg | 75% | |
| Sodium | 640.66mg | 27% | |
| Potassium | 936.82mg | 20% | |
| Total Carbs | 22.47g | 7% | |
| Sugars | 8.96g | 36% | |
| Dietary Fiber | 6.65g | 27% | |
| Protein | 31.38g | 63% | |
| Vitamin C | 21.8mg | 36% | |
| Vitamin A | 1.4mg | 47% | |
| Iron | 6.5mg | 36% | |
| Calcium | 580.9mg | 58% | |
| Amount Per 100 g | |||
| Calories | 96.98 Kcal (406 kJ) | ||
| Calories from fat | 44.61 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.96g | 28% | |
|---|---|---|---|
| Cholesterol | 60.87mg | 75% | |
| Sodium | 173.21mg | 27% | |
| Potassium | 253.29mg | 20% | |
| Total Carbs | 6.08g | 7% | |
| Sugars | 2.42g | 36% | |
| Dietary Fiber | 1.8g | 27% | |
| Protein | 8.48g | 63% | |
| Vitamin C | 5.9mg | 36% | |
| Vitamin A | 0.4mg | 47% | |
| Iron | 1.8mg | 36% | |
| Calcium | 157.1mg | 58% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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