Heat oven to 425°F. Grease 13x9-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. (At this point casserole can be covered and refrigerated up to 2 hours.) Bake at 425°F. 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°F. for an additional 1 to 2 minutes or until cheese is melted. Let stand 5 minutes. Cut into squares. 8 to 10 servings. Nutritional value per 1/10 serving: calories 170, protein 17g, carbohydrate 16g, fat 15g, cholesterol 250mg, sodium 600mg, potassium 380mg brunch 20