Ingredients
1 pound bulk Italian sausage1 cup chopped onion1 jar (7 ounces) roasted red peppers, drained and chopped, divided1 package (10 ounces) frozen chopped spinach, thawed and well drained1 cup all-purpose flour1/4 cup grated Parmesan cheese1 teaspoon dried basil1/2 teaspoon salt8 large eggs2 cups 2% milk1 cup shredded provolone cheeseFresh rosemary sprigs, optional
Preparation
Preheat oven to 425°. In a skillet, cook sausage and onion over medium heat until sausage is no longer pink; drain. Transfer to a greased 3-qt. baking dish. Sprinkle with half of the red peppers and all the spinach.
In a bowl, combine flour, Parmesan cheese, basil and salt. Combine eggs and milk; add to dry ingredients and mix well. Pour over spinach.
Bake until a knife inserted in the center comes out clean, 20-25 minutes. Sprinkle with provolone cheese and remaining red peppers. Bake until cheese is melted, about 2 minutes longer. Let stand 5 minutes before cutting. Garnish with rosemary if desired.
