2 c. sliced mushrooms
2 c. thinly sliced zucchini
Butter
12 eggs
1 1/2 tsp. seasoned salt
1/4 tsp. pepper
1 c. shredded Monterey Jack cheese
1 (15 1/2 oz.) jar Hunt's Prima Salsa spaghetti sauce
2 tbsp. white wine
1/2 c. water

In a large skillet or omelet pan, saute half the mushrooms and half the zucchini in 2 tablespoons butter. Turn heat to medium. Tilt pan to coat sides and bottom. Beat eggs with salt and pepper. Pour half the egg mixture over mushrooms and zucchini. Stir lightly to mix. As Frittata cooks, loosen edges with spatula and tilt pan to let uncooked portion run under until Frittata is set or until edges are bubbly. Sprinkle with half the cheese. Place under a hot broiler for 30 seconds to a minute or until cheese melts and Frittata is browned.

Meanwhile, heat Hunt's Prima Salsa wine and water over low heat. Prepare a second Frittata as above. Cut each Frittata in 4 wedges. Spoon 1/4 cup Hunt's Prima Salsa over each. Makes 2 Frittatas (8 servings).