Leave it to caring foodies who have it ingrained in their DNA that when a friend is having a difficult family time, you bring them food so that's one less thing they have to worry about. Thank you friends.
My good friend Karen Hanrahan from Best of Mother Earth offers a stove top frittata recipe that is perfect for feeding your family without heating up the kitchen on these insanely hot days. Take it away Karen!
Really? You can make a frittata on the stove? Who knew? If you've known me awhile you know how much I love frittata's - to me, they are the solution to using up all the bits of veggies I have, particularly ones that don't keep as long like certain greens. Plus frittata's have cheese in them. YUM!
Image credit: Karen Hanrahan
PS from Lisa: Karen is a gifted photographer who has had several shows.Please check out her work!
At a whopping 99 degrees I just couldn't turn the oven on, so i wondered and googled and lo and behold, lots of posts on making a frittata using the stove.
My frittata tonight was made with par-boiled yellow skinned potato, sauteed beet tops and amaranth w/ garlic, fresh basil, yellow summer squash, and tomatoes ( oh my gosh, our farmers market had tomato - in early JULY!!) Top all with 4 eggs beat with cream and slivered green onion. I used the last of my cheddar. I oiled the pan all of this simmered in well, for me a small skillet makes enough for two meals for one. It was also completely cooked in 15 minutes!
I'd say I enjoy that crunchy top and texture of baked a bit more than simmered, but I will definitely make it stove top again when it's this hot.