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1. Add 2 tablespoons of butter to a large nonstick skillet and melt over medium heat.
2. Add half the mushrooms and half the zucchini and sauté until tender.
3. In a small bowl, whisk together the eggs, salt and pepper.
4. Pour half of the egg mixture into the skillet over the vegetables.
5. Lightly stir to mix.
6. Loosen the edges of the pan with a spatula and let the loose eggs seep into the bottom of the skillet.
7. Sprinkle the top with half of the cheese.
8. Place the skillet under the broiler and broil for 30 seconds or until the cheese melts.
9. Heat the salsa in a small saucepan with the white wine and the water.
10. Serve the frittata with the salsa and enjoy.
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