Natalie Coughlin is best known for her athletic achievements. Competing as a swimmer in the 2004, 2008 and 2012 Olympics, she won three gold medals, four silvers and five bronze medals. What’s less known about her is that she’s an experienced and passionate home cook.

Coughlin has been a judge on “Iron Chef America” and competed in a 2013 version of “Chopped” that featured sports stars, losing in the final round to Danica Patrick. She says she has cooked for herself during her entire swimming career, “developing a diet that could sustain my body for the long term, through demanding training seasons and intense competitions.”

Her first cookbook, “Cook to Thrive” (Clarkson Potter, 2019, $25), is a collection of her personal recipes, both “performance-rated dishes” from her Olympic competition days and treasured family recipes.

Coughlin raises chickens at her home in Northern California. With all those eggs, she says she makes a frittata at least once a week.

ASPARAGUS AND SWEET ONION FRITTATA

From “Cook to Thrive: Recipes to Fuel Body and Soul” by Natalie Coughlin

• 1 pound asparagus, trimmed
• 2 tablespoons extra virgin olive oil, divided
• Kosher salt and freshly ground black pepper, as needed
• 10 large eggs
• 1 (5.2-ounce) package Garlic & Herb Boursin cheese, divided
• 1 tablespoon unsalted butter
• 1 large sweet onion, thinly sliced (about 2-1/2 cups)

Heat oven to 425 degrees.

Place asparagus on a rimmed baking sheet and drizzle with 1 tablespoon oil. Season with a hefty pinch each of salt and pepper. Roast until spears are cooked through but still have some bite, about 10 minutes (fat spears may need to cook longer). Remove from oven and let cool slightly, then coarsely chop into bite-size pieces.

Reduce oven temperature to 300 degrees.

In a large bowl, whisk together eggs, 3 tablespoons of the cheese, 1/2 teaspoon salt and 1/2 teaspoon pepper (Boursin will be chunky).

Heat a large cast-iron or other ovenproof skillet over medium. Add butter and remaining tablespoon olive oil to pan. When foaming subsides, add onion.

Cook, stirring occasionally, until onion is translucent and soft, about 5 minutes. Add asparagus and egg mixture; cook, undisturbed, 1 minute.

Transfer skillet to oven and bake until eggs are just barely set, still jiggling slightly when you shake the pan, 20 to 25 minutes.

Remove from oven and use a spatula or a knife to release frittata from sides of pan.

Let frittata cool 5 minutes, then transfer to a large platter. Slice into wedges and slather a tablespoon of Boursin on each slice before serving. Serves 4 to 6.

Nutritional information unavailable.