1/2 cup chopped onion
1 jar (7 ounces) roaster red peppers, drained, chopped and divided
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1 cup all-purpose flour
1/4 cup grated Parmesan cheese
1 teaspoon dried basil
1/2 teaspoon salt
8 eggs
2 cups milk
1 cup (4 ounces) shredded provolone cheese
In a large skillet, cook sausage and onion over medium heat until meat is no longer pink; drain. Transfer to a greased 3-quart baking dish. Sprinkle with half of the red peppers; top with spinach.
In a bowl, combine the flour, Parmesan cheese, basil and salt. Whisk eggs and milk; stir into flour mixture until blended. Pour over spinach.
Bake, uncovered at 425 degrees for 15 to 20 minutes or until a knife inserted near the center comes out clean. Top with provolone cheese and remaining red peppers. Bake 3 to 5 minutes longer or until cheese is melted. Let stand for 5 minutes before serving.
Makes 6 servings