During the heat of the summer, I find myself using my oven less and turning to the stovetop to make quick, easy--not to mention cooler--meals. But this doesn't mean having to give up some of your summer favorites. This low-fat vegetarian frittata cooks up in a skillet right on the top of your stove in thirty minutes. Just make sure to keep the lid on the skillet while the frittata rests after cooking so it can set properly--there's nothing worse than runny eggs! Pair it with a salad tossed in a light vinaigrette, and you can sit back and chill because a perfect summer dinner is done.
What are your stovetop suggestions to beat the heat of your oven?
