Ingredients:

Leftover cooked gluten-free spaghetti - about a cup and a half to 2 cups
4 oz goat cheese, or other soft or shredded cheese
2 large portobello mushrooms, chopped
1 green or yellow bell pepper, cored, seeded, sliced thin
2 cloves garlic, minced
Olive oil
A goodly splash of balsamic vinegar
8 sun-dried tomatoes- soaked, drained, chopped
1/4 cup sliced ripe olives
Sea Salt and ground pepper
5 large organic free-range eggs
1/2 cup sour cream or plain yogurt
Red chile flakes, or dried basil and oregano, to taste
1-2 oz. shredded Parmesan cheese

Read more: http://glutenfreegoddess.blogspot.com/2006/10/autu...