Ingredients
- 2 cups leftover cooked GF brown rice spaghetti (approx 8oz)
4 oz goat cheese, garlic and herb or plain
1-1/2 cups sliced fresh mushrooms of any type-portabello
6 stalks of asparagus cut into small pieces
2 cloves garlic, minced
1 tsp Olive oil
1 tsp Balsamic vinegar
1/2 cup roasted red peppers, cut into small pieces
5 large eggs
1/2 cup plain low-fat yogurt or low-fat sour cream
1 tsp Italian herbs, optional red chili flakes (pinch)
Dash of salt and pepper
1-2 oz. shredded cheese of choice (mozzarella, cheddar, provolone, or your favorite)
Description
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