Athletic Foodie for AFM

No Flip Frittata with Sweet Onions and a Kick of Cayenne

No Flip Frittata with Sweet Onions and a Kick of Cayenne

Olympic swimmer Garrett Weber-Gale shares one of his healthy (and yummy) recipes exclusively with Austin Fit Magazine. This recipe is a variation on a frittata, a flat, Italian-style omelet, that does not require a special pan or flipping. To try more of Weber-Gale’s recipes and food tips, visit Athletic Foodie at


1 tablespoon canola oil
1 cup sliced onion
2 cups Swiss chard, sliced
1 cup shiitake mushrooms, diced salt and pepper
1 teaspoon minced garlic
½ cup Gruyére cheese, diced
4 eggs
¼ teaspoon cayenne
Optional frittata toppings: sliced avocado, diced chives, tomatoes, and cilantro


1. Preheat the broiler to low heat.
2. Heat the canola oil in a heavy, broiler-proof, 8- to 10-inch nonstick skillet over medium heat.
3. Add the onions and sauté about 4-5 minutes, until soft and translucent.
4. Add the Swiss chard and shiitake mushrooms, sprinkle with a tiny pinch of salt and freshly ground black pepper, and sauté until tender, about 5 minutes.
5. Add the garlic and sauté for one additional minute and then remove the skillet from the heat.
6. Whisk the eggs, Gruyére, and cayenne together in a medium bowl. Pour the egg mixture into the skillet and fold gently to combine ingredients. Continue cooking the egg mixture until it is almost set.
7. Place the pan under the broiler at low heat and broil until it is puffed and begins to turn golden, about 3 minutes.
8. Remove from heat and cool briefly.
9. Run a paring knife around the rim of the frittata to loosen. Cut into wedges and serve immediately.

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