- 1 lb bulk Italian sausage
- 1 cup onion, chopped
- 1 7 oz jar roasted red peppers, drained and chopped, divided
- 1 10 oz box frozen chopped spinich, thawed and well drained
- 1 cup all-purpose flour
- ¼ cup parmesan cheese, grated
- 1 tsp dried basil
- ½ tsp salt
- 8 eggs
- 2 cups milk
- 1 cup shredded provolone cheese
- fresh rosemary sprigs, optional
ingredients
directions
1. 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 of the red peppers and all of 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. |
2. Bake at 425ºF 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 inures before cutting. Garnish with rosemary, if desired. |