Claire Robinson Shares Her Five Ingredient Fixes!

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For moms like me, cooking 2-3 meals a day can get redundant and tiresome. Elaborate, gourmet meals are the exception. Five Ingredient Fixes? Now that I can handle!

Earlier this week, I had the opportunity to interview Claire Robinson, who recently released her book 5 Ingredient Fix: Easy, Elegant and Irresistible Recipes. Claire’s Food Network Series, 5 Ingredient Fix features eclectic recipes made with five ingredients or less. Her straightforward cooking style promotes healthy, season eating. Here are Claire’s top tips for healthy, flavorful meals, made with five ingredients or less:

Be sure to stock your kitchen with essential ingredients
Plan meals in advance and prepare more of each ingredient so you can refrigerate or freeze the rest for another meal
Visit your local farmer’s market for fresh produce and good values

Claire Robinson has partnered with Eggland’s Best to spread the word about the company’s commitment to breast cancer awareness. Along with stamping their eggs with a pink ribbon, Eggland’s Best has donated $50,000 to Susan G. Komen for the Cure. Claire Robinson also created three recipes, Baked Egg Casserole, Zucchini and Goat Cheese Frittata and Scrambled Eggs Over Roasted Tomatoes.

Zucchini and Goat Cheese Frittata

Ingredients

1 small zucchini
1/2 small purple onion, thinly sliced
3 tablespoons butter
Kosher salt
Freshly cracked black pepper
8 Eggland’s Best eggs
4 ounces goat cheese

Vegetarian Ready in 20 minutes, recipe by Food Network Chef and host of “Five Ingredient Fix,” Claire Robinson, 2010

Preparation

Preheat oven to 400 degrees F.
Slice the zucchini lengthwise in half and cut each half into very thin half moon shapes.
Melt butter in a large (preferably non-stick) skillet over medium high heat.
Add sweet onion and then add zucchini, season with salt and pepper and cook until just slightly tender, about 3 to 4 minutes.
Beat eggs with 2 tablespoons water (can be done with hand mixer or in blender)
Spread onion and zucchini evenly over the bottom of the pan and top with beaten eggs. Season with salt and pepper and allow to sit until just starting to set at edges.
Crumble goat cheese evenly over the top, and place in oven for 3 to 5 minutes or until golden on top.
Cool in pan slightly before slicing and serving from pan or inverting onto a plate and then slicing to serve.

Yields 6 servings

Here is my interview with Claire Robinson:

This post is sponsored by Eggland’s Best. I received monetary compensation for my participation, but my review and opinions are my own.

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Caryn Bailey

Caryn is a NICU nurse by day, blogger by night and mom 24/7. She savors the warm Southern California sun and loves to travel, shopping, baking, reading and frequenting her local tea room. Caryn created the column Lavishly Green for Peekaboo Picks Magazine to share her best tips for going green in style, she is the Former editor for Family Review Network, former OC Family Magazine online contributor, former Orange County Moms Blog contributor, former Evenflo Savvy Parent contributor, former member of the Totsy Advisory Board and former freelance writer for CBS Los Angeles.