Greetings from the Jersey Shore! My mom and I are enjoying a little getaway, and it seemed like the perfect time to share another Recipe Redux post with you guys because of this month’s theme: Travel-inspired recipes.
I didn’t really get the travel bug until my late 20’s. I blame grad school and playing housecat to a boyfriend who claimed he’d already been everywhere he wanted to go. If I sound bitter, it’s because sometimes thinking about all the trips I want to go on makes me wish I’d taken more advantage of being underemployed and capable of getting by on less sleep.
Ah, well. No time like the present to plot how to make up for lost time. Or, you know, seize the day and not look back.
Anyway. Travel! I’d always wondered if I’d fall in love that way, and I sure did. My first sip of Italy in 2010 was a major game-changer. I just loved everything about their approach to food, and daily espresso for 3 weeks finally cured me of my diet soda addiction (really!). You’d better believe I got my fill when I returned to Italy last fall—this time by myself.
I get to travel for work sometimes and just love meeting other dietitians and food bloggers.
When it comes to vacation, though, as much as I dig international travel, there really is something to be said for exploring your own country. Hotels are fun (especially when they’re nice and someone else is paying), but I really love staying in an apartment or house when I travel because it gives me a little taste of real life in a different place. I also love being able to buy stuff at local market and cook. Being able to make your own meals is also a great way to save money for special splurges. Nothing more annoying than spending $17 on a mediocre salad.
One of my favorite things to make while on vacation is a big vegetable-and-egg scramble. Whenever I travel with my family, my mom and I like to make this for breakfast. It’s a great way to front-load your day with veggies. It’s especially perfect for that last morning of your trip when you need to use up whatever you can before you hit the road. Lately, I’ve been making it for dinner on nights I want to feel like I’m on vacation. My current favorite combo features summer squash and zucchini with whatever greens are on hand.
Summer Veggie Scramble
- 1 tablespoon olive oil
- 1 small onion, diced
- 1 medium zucchini, sliced into half-moons
- 1 summer squash, sliced into half-moons
- 8 cherry or grape tomatoes, sliced in half lengthwise
- 5 ounces baby spinach
- 8 eggs, beaten or 2 cups liquid egg whites (or combination of both)
- 1/2 cup goat cheese, crumbled
- salt and pepper to taste
- Heat oil in a large nonstick skillet. Add onion. Cook on medium heat until translucent.
- Add zucchini, squash, and tomatoes. Cook until soft.
- Lower heat to medium-low and add eggs or whites. Cook until eggs are set, stirring to prevent sticking. Add goat cheese at the last minute.
- Divide between 4 plates. Serve with toast, if desired.
What’s your favorite vacation meal?
This recipe was created for a link-up with the Recipe Redux. I did not receive any samples or compensation for this post.