1 lb. bulk Italian sausage
1 cup chopped onion
1 jar (7 oz.) roasted red peppers, drained and chopped, divided
1 pkg. (10 oz,) frozen chopped spinach, thawed and well drained
1 cup flour
1/4 cup grated Parmesan cheese
1 tsp. dried basil
1/2 tsp. salt
8 eggs
2 cups milk
1 cup (4 oz.) shredded provolone cheese
In a skillet, cook sausage and onion until sausage is no longer pink; drain. Transfer to a greased 3-qt. baking dish. Sprinkle with half the red peppers and all of the spinach. In a mixing bowl, combine flour, Parmesan cheese, basil and salt. Combine eggs and milk; add to dry ingredients and mix well. Pour over spinach.
Bake @ 425 deg. for 20 to 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.
Yield: 10 to 12 servings.