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Spinach Soufflé for 2

2 dinner servings or 4 as a side



1-10 oz frozen creamed spinach, thawed

1/4 cup (3oz) grated Swiss cheese 

Salt and pepper to taste 

2 large egg yolks

3 large egg whites 


1. Preheat oven to 400 degrees

2. Butter a glass 9 inch pie plate

3. Blend spinach, cheese, salt, and pepper in a medium bowl

4. Whisk in egg yolks

5. In a large separate bowl, beat with electric mixer the egg whites until stiff 

6. Fold whites in spinach and gently transfer to pie dish 

7. Bake 18 minutes until soufflé begins to color on edges and center puffs 


Optional: Red Pepper Sauce 



1- 7.25 oz jar roasted red peppers, drained well

1 tablespoon of juice reserved 

1 teaspoon balsamic vinegar 

1 large shallot, chopped


1. Purée half of the roasted peppers, 1 tablespoon reserve juice and vinegar in a food processor until smooth

2. Add remaining red peppers and shallot and chop until a chunky sauce forms

3. Transfer sauce to a pan and warm over oven medium heat

4. Season to taste with salt and pepper

5. Spoon soufflé onto plates and serve passing sauce