Ingredients:
1 lb bulk Italian sausage
1 cup chopped onions
1 (7 ounce) jars roasted red peppers, drained and chopped, divided
1 (10 ounce) packages frozen chopped spinach, thawed and well drained
1 cup flour
1/4 cup grated parmesan cheese
1 teaspoon dried basil
1/2 teaspoon salt
8 eggs
2 cups milk
1 cup shredded provolone cheese
Directions:
In skillet; cook sausage and onion over medium heat until sausage is no longer pink; drain.
Transfer to greased 3 quart baking dish.
Sprinkle with half of the red peppers and all of the spinach.
In a mixing bowl, combine flour, Parmesan, basil and salt.
Combine eggs and milk; add to dry ingredients and mix well. Pour over spinach.
Bake at 425 for 20-25 minutes or until a knife inserted near the center comes out clean.
Sprinkle with provolone cheese and remaining red peppers. Bake 2 minutes longer or until cheese is melted.
Let stand 5 minutes before cutting.
Servings: 10-12
Time preparation: 15 min.
Time total: 60 min.