Excerpts

Breakfast Asparagus and Sweet Onion Frittata Serves 4 to 6  Since I started raising chickens, I have made frittatas at least once a week. If you have some eggs on hand and want to clear out your fridge, make a frittata! The basic technique is simple: prepare vegetables and fillings, spread them evenly in a skillet, top with well-beaten eggs, and finish cooking in the oven. This recipe is for an asparagus version, but there are endless possibilities--broccoli and sharp cheddar (see page 30); tomato, corn, and basil; roasted bell pepper and feta; even leftover spaghetti makes a wonderful frittata. They are delicious warm, at room temperature, or cold. Serve a frittata with a green salad, and you have an easy-to-prepare light dinner. 1 pound asparagus, trimmed 2 tablespoons extra-virgin olive oil 10 large eggs 1 (5.2-ounce) package Garlic & Herb Boursin cheese Kosher salt and freshly ground black pepper 1 tablespoon unsalted butter 1 large sweet onion, such as Vidalia, thinly sliced (about 2½ cups) Preheat the oven to 425°F. Place the asparagus on a rimmed baking sheet and drizzle with 1 tablespoon of the oil. Season with a hefty pinch each of salt and pepper. Roast until the spears are cooked through but still have some bite, about 10 minutes (if the spears are quite fat, you may need to cook them longer). Remove from the oven and let cool slightly. Coarsely chop the asparagus into bite-size pieces. Reduce the oven temperature to 300°F. In a large bowl, whisk together the eggs, 3 tablespoons of the Boursin cheese, 1/2 teaspoon salt, and 1/2 teaspoon black pepper (the Boursin will be pretty chunky; don't worry about whisking it smooth). Heat a large cast-iron or other ovenproof skillet over medium heat. Add the butter and remaining 1 tablespoon oil to the pan. When the foaming subsides, add the onion. Cook, stirring occasionally, until the onion is translucent and soft, about 5 minutes. Add the asparagus and the egg mixture to the skillet and cook, undisturbed, for 1 minute. Transfer the skillet to the oven and bake until the eggs are just barely set and jiggle slightly when you shake the pan, 20 to 25 minutes. Remove the pan from the oven and use an offset spatula or a knife to release the frittata from the sides of the pan. Let the frittata cool for 5 minutes before transferring it to a large platter. Slice it into wedges and slather a tablespoon of the Boursin on each slice before serving. Roasted Broccoli and Cheddar Frittata Serves 4 to 6  Here is another one of my favorite ways to make a frittata. While most people discard their broccoli stems, I peel and roast them to include right alongside the florets. They add more broccoli flavor, not to mention an extra dose of healthy vitamins and minerals. I like to include a touch of red pepper flakes for some spice. Be sure to use a high-quality sharp cheddar cheese--the gooey topping will be all the more delicious for it. 1 1/2 pounds broccoli 3 tablespoons olive oil Kosher salt and freshly ground black pepper 10 large eggs 1 large onion, thinly sliced (about 2 cups) 1/4 teaspoon crushed red pepper flakes (optional) 2⁄3 cup shredded sharp cheddar cheese Preheat the oven to 450°F. Cut the thick stems off the broccoli heads and set them aside. Divide the broccoli heads into small florets. Using a vegetable peeler, peel and discard the tough outer layer from the broccoli stems, then slice the stems into very thin coins. On a rimmed baking sheet, toss the sliced broccoli stems with 1 tablespoon of the olive oil, season with salt and black pepper, and spread out into an even layer. On a separate rimmed baking sheet, toss the broccoli florets with 1 tablespoon of the olive oil, season with salt and black pepper, and spread out into an even layer. Place both baking sheets in the oven and roast, stirring halfway through, until the broccoli is tender and browned in parts, about 15 minutes. Remove from the oven and let cool slightly. Reduce the oven temperature to 300°F. In a large bowl, whisk together the eggs, 1 teaspoon salt, and 1/2 teaspoon black pepper until smooth. Heat a large cast-iron or other ovenproof skillet over medium heat. Add the remaining 1 tablespoon olive oil and the onion. Cook, stirring occasionally, until the onion is very soft and slightly caramelized, about 15 minutes. Add the red pepper flakes, if using, and cook for 1 more minute. Add the roasted broccoli stems and florets, stir well, and spread the vegetables evenly in the skillet. Pour the egg mixture over the vegetables and use a spatula to spread it out evenly. Sprinkle the cheddar on top and cook, undisturbed, for 1 minute. Transfer the skillet to the oven. Bake until the eggs are just barely set and jiggle slightly when you shake the pan, 20 to 25 minutes. Remove the pan from the oven and use an offset spatula or a knife to release the frittata from the sides of the pan. Let the frittata cool for 5 minutes before transferring it to a large platter. Slice it into wedges and serve. Breakfast Fried Rice Serves 2 or 3  Eating meals during athletic competition, especially when traveling, can be a challenge. Often you're faced with unfamiliar food when you need something reliable to fuel your body for the day. Fortunately, my breakfast of choice was almost always available. Whether I was at the Olympics, World Championships, or Pan American Games, I could reliably find rice, eggs, and soy sauce. Leftover rice mixed with lots of garlic, veggies, and eggs is actually a common Filipino breakfast called sinangag. Rather than fry the eggs in a separate pan, I like to cook them directly in little craters that I make in the rice mixture. My version uses collard greens, which I love because they become silky during cooking while providing you with all sorts of nutrients and minerals. But feel free to substitute other vegetables that strike your fancy. 1 bunch collard greens 1 tablespoon plus 1 1/2 teaspoons grapeseed oil or other high-heat neutral oil (see page 20) 8 garlic cloves, minced 2 tablespoons soy sauce or tamari, plus more for serving 3 cups leftover cooked rice (brown, white, or a combination; see Note) 6 large eggs 3 scallions, green parts only, thinly sliced Set an oven rack 6 to 8 inches from the heating element and preheat the broiler. Cut out and discard the ribs of the collard greens. Stack the collard leaves on top of one another and, starting on a long side, roll them up into a burrito-like shape. Thinly slice the rolled greens crosswise into ribbons, then coarsely chop the ribbons so that they are not too long. Heat a large oven-safe skillet, such as cast iron, over medium-high heat. When the skillet is hot, add 1 tablespoon of the grapeseed oil and the garlic. Cook, stirring constantly, until the garlic is a light golden color and very fragrant, about 1 minute. Do not let it burn. Add the collard greens, 1 tablespoon of the soy sauce, and ¼ cup water. Cook, stirring, until the collard greens are wilted and all the liquid has evaporated, about 8 minutes. Add the rice and the remaining 1 tablespoon soy sauce to the collard greens. Cook, stirring, until the rice has warmed, 2 minutes. Spread the mixture out evenly in the skillet and make six wells with a spoon. Pour 1/4 teaspoon of the remaining oil into each well and then carefully crack an egg into each well. Cook, undisturbed, until the egg whites are beginning to set, about 1 minute. Transfer the skillet to the oven and broil until the eggs are cooked to your desired doneness. (I prefer just-set whites and runny yolks, which takes about 1 minute.) Remove the skillet from the oven and sprinkle the scallions over the rice and eggs. Serve immediately, with soy sauce on the side. Leftover Rice  Fried rice is meant to be a convenience food that utilizes and gives new life to leftovers. Leftover rice is actually preferred when making fried rice because it is slightly dried out and holds up to frying better. If you want to make this dish using freshly cooked rice, simply spread the rice out on a baking sheet and place it in the fridge, uncovered, for 30 minutes to dry out. Excerpted from Cook to Thrive: Recipes to Fuel the Body and Soul by Natalie Coughlin All rights reserved by the original copyright owners. Excerpts are provided for display purposes only and may not be reproduced, reprinted or distributed without the written permission of the publisher.