1 lb. bulk Italian sausage
1 c. chopped onions
7 oz. jar mild roasted red peppers, drained, chopped or 1 lg. bell pepper, roasted, chopped
9 oz. pkg. frozen chopped spinach, thawed, well drained
1 c. flour
1/4 c. grated Parmesan cheese
1/2 tsp. salt
1 tbsp. chopped fresh basil or 1 tsp. basil leaves
8 eggs
2 c. milk
4 oz. shredded Provolone cheese

Heat oven to 425 degrees. Grease 13 x 9 inch pan. In large skillet, brown sausage and onions. Remove from skillet; drain on paper towels. Arrange sausage mixture in greased pan. Sprinkle half of chopped pepper over sausage mixture; top with spinach. Lightly spoon flour into measuring cup; level off.

In large bowl, combine flour, Parmesan cheese, salt and basil. In another large bowl, combine eggs and milk; beat until smooth. Add egg mixture to flour mixture; beat until well blended. Pour over spinach.

Bake at 425 degrees for 20 to 25 minutes or until knife inserted in center comes out clean. Sprinkle casserole with remaining red pepper and Provolone cheese. Bake at 425 degrees for additional 1 to 2 minutes or until cheese is melted. Let stand 5 minutes. Cut into squares. 8 to 10 servings.