Average Rating: 4.285714TOTAL TIME: Prep: 20 min. Bake: 25 min.
YIELD: 12 servings.Ingredients
- 1 pound bulk Italian sausage
- 1 cup chopped onion
- 1 jar (7 ounces) roasted red peppers, drained and chopped, divided
- 1 package (10 ounces) frozen chopped spinach, thawed and well drained
- 1 cup all-purpose flour
- 1/4 cup grated Parmesan cheese
- 1 teaspoon dried basil
- 1/2 teaspoon salt
- 8 large eggs
- 2 cups whole milk
- 1 cup shredded provolone cheese
- Fresh rosemary sprigs, optional
Instructions
- 1. 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.
- 2. In a bowl, combine flour, Parmesan cheese, basil and salt. Combine eggs and milk; add to dry ingredients and mix well. Pour over spinach.
- 3. Bake 20-25 minutes or until a knife inserted in 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. Garnish with rosemary if desired.
Nutrition Facts
1 serving: 232 calories, 13g fat (6g saturated fat), 170mg cholesterol, 531mg sodium, 13g carbohydrate (4g sugars, 1g fiber), 14g protein.
