Naturally nourished travel: Veggie frittata + learning to slow travel

Naturally nourished travel: Veggie frittata + learning to slow travel

I’m sitting on my porch in Koh Tao this morning, with ants crawling all over my screen, sipping on what I thought was a coffee, but rather ended up being a sugar bomb with a trace of coffee, scratching my 755 mosquito bites, and already starting to sweat at 730am. I was so angry last night as we were hiking up the Rockies of Thailand…okay maybe a bit of a hyperbole, but it was steep! Yet I cannot remember a morning that I woke up happier, of course I have a view of a still water through tropical plants and bougainvilleas with a great porch to do morning relaxation and yoga so that doesn’t hurt either. Not in spite of all of these things, but because of all of them.

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AirBnB view
The timing worked out too perfectly for us not to travel for a few months, so we knew that we had to take advantage. We planned soooo many places to visit in just 3 months. And as soon as we were boarding our plane in LAX we realized that 3 months was turning to 4 with a possibility of adding on as we went and saw fit. It continued to happen like that. Our 3 days in Cape Town turned into 7, our stop-over in Jeffrey’s Bay turned into a week and we eventually left South Africa a month, instead of 2 weeks, later, which was still earlier than I would’ve liked. We realized that we enjoying time living in a place rather than running around to see all that the city has to offer to its tourists. We wanted to wake up and take a walk or go to yoga, surf, CrossFit, dance or go hiking and then come back and go shopping at the local market before heading home to cook up some lunch. We loved chatting with the locals at the night markets and finding out their favorite nooks & crannies of their beloved town or city. When people saw that we were genuinely interested in their community and lifestyle, their attitude changed and they wanted to show us everything that their home had to offer. We experienced what it would be like to live there, even if just for a short while. After this we realized that we definitely wanted to take it slow, and even though we chose to leave Southern Africa after two months to visit family in Sweden, we decided that the next leg of our trip was going to be slower and that we would spend longer time in each place that we visited, which meant we needed to find a comfortable living situation. And of course, that meant finding a kitchen.

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AirBnB kitchen
We ended up in Bangkok. Not on the list of places we wanted to visit, but thanks to cheap flights we couldn’t pass it up. And of course we ended up loving this pulsing city. After searching high and low for a hostel with a private room & a kitchen, we stayed in a small, cozy hostel in Ari, which is a hip, up & coming area with lots of amazing street food, cool coffee shops and great restaurants. Okay, so we didn’t have a kitchen for a few days, I could manage. But I missed a kitchen! I cannot be bothered with looking for somewhere to eat every time I need food, no matter how cheap. We like to eat a lot!  This was so easy to do in Southern Africa, so we thought Southeast Asia would be no problem, right? Wrong.

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Smoothie bowl from Living Juice-Koh Tao
Instead of heading out to Siam Reap, Cambodia, which was our original destination, we were lured to a small island in the Gulf of Thailand, with its promising turquoise waters and very cheap diving. We thought, okay, let’s do that and then we’ll head to Cambodia. When we got to Koh Tao, we were not impressed. Yes, it was lush & tropical with some of the most beautiful water we had ever seen, but was also rampant with tourists on motorbikes, and crutches thanks to those motorbikes, tons of dive shops (like 80) and plastic everywhere! This was not what I was expecting for one of the least developed islands in Thailand. And then we started slowly exploring other parts of the island, got our PADI diving certs, enjoyed the street food (I’ve eaten so much curry & coconut soup this week and no I am not complaining!) and the massages on the beach. So to an AirB&B up the hill we trekked. We had a porch! A view! A kitchen! And even an AC. Needless to say our opinions of this island have changed. And we’re not sure how long we’ll be staying. But that’s the beauty of it, we don’t have to. At least not until our visas run out.

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Cute AirBnB porch

Massage view

Early morning dive
 

 

My first attempt at flying trapeze after yeaaarrrrsss of wanting to try it!

This recipe has been a go-to for us on this trip. It works in basically any kitchen and if you look carefully at this pan, you may see that its handle folds to pack away while you’re backpacking. Plus, eggs & veggies are available everywhere. Usually. The kitchen has been a way for us to connect with each other and other travelers, but more on that in a later post!

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Veggie frittata

  • Servings: 4
  • Time: 25min
  • Print

1/2 tbsp. olive oil (or other cooking oil)
8 eggs,
1 small yellow onion, diced
1 medium zucchini, sliced
1 red bell pepper, chopped
8 oz. crimini mushrooms, chopped
1 tbsp. chopped rosemary
S & P to taste

Beat eggs in a large bowl, add salt & pepper to taste and set aside, covered if you’re working outside.
Heat oil in frying pan over medium heat. Add onions and cook until soft, about 4-5 minutes, stirring occasionally. Add in zucchini and bell pepper and continue to stir until they start to become soft. Stir in mushrooms and rosemary and cook until soft. Beat eggs together once more and add in to frying pan. Allow to cook eggs are set in the middle, about 6-8 minutes, depending on strength of your fire. If you can cover your eggs with a plate or you have a fancy pan with a lid, use that to help keep heat in. Once eggs are set in the middle, allow to cool for a few minutes before serving. Serve straight from the pan or place a plate on top of the pan and carefully flip frittata onto plate.

1 Comment

  1. Great information Emma

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