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Appetites and Adventures

Strange But Good: Butternut, Collard & Tomato Wrap (BCT)

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Get excited.  The mystery breakfast is about to be revealed.

 

You were holding your breath, I know… 😉

I loved seeing all of the guesses on Instagram and in Wednesday’s post comments.  They gave me a ton of ideas for new iterations!  It wasn’t quinoa, TVP, chickpeas, or tofu… however, you can easily make it vegan with any of those subs.

Butternut Collard Tomato Wrap 2

This creation was two days in the imagining process.  It started as a BLT in a collard wrap and by the time I actually got into the kitchen it had become a Butternut, Collard & Tomato Wrap.  Thinking of my Sweet Potato Pan-lette from my very first #strangebugood post, it further evolved into an egg-laced scramble.

Mashed butternut squash creates quite the voluminous scramble when combined with egg!  That subtly sweet squash with a few fun spices provides you with a fluffy flavor explosion, all neatly wrapped in a giant, raw collard leaf.

Butternut Collard Tomato Wrap 1

The nutritional yeast adds the “cheese” factor, while the tomato adds to the Indi-Mex (that my new food style – Indian and Mexican fusion) flavor profile.  Now that we all know that sesame seeds, garlic, and basil are detoxifying, I was sure not to leave those out of the mix.

I couldn’t help myself – I added some turkey to the scramble for even more protein.  Like I said above, any of the guesses would make excellent subs to keep this dish meat-less.

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 Butternut Collard Tomato Wrap

Butternut, Collard & Tomato Wrap (BCT)

  • 1/2 tsp sesame seeds
  • 1/2 C butternut squash, mashed
  • 1 egg white
  • 1 garlic clove, minced
  • 1 tsp nutritional yeast
  • 1/2 tsp cumin
  • 1/4 tsp smoked paprika
  • 1/4 tsp turmeric
  • 1/4 tsp black pepper
  • Pinch of cinnamon
  • Juice of 1/4 lime
  • 1 small tomato, diced
  • 1/4 C basil, chopped
  • Optional: turkey or other protein
  • Raw collard greens

 

In a pan, lightly toast sesame seeds until golden.  Set aside.

Meanwhile, mash butternut squash in a bowl.  Add egg while and scramble together.  Add garlic, nutritional yeast, and spices, stirring to combine.

Place mixture in a coated or non-stick pan over medium-high heat.  Scramble as you would an egg, cooking until mixture begins to fluff (this indicated the egg white is cooked).  

Add lime juice, tomato, basil, and any desired proteins.  Cook 2-3 mins more, until warmed through.

Remove from heat and scoop butternut mixture into collards.  Sprinkle with toasted sesame seeds.

Enjoy!

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 How have you enjoyed making co-workers, friends, or family stare with strange but good creations this week?

The link up rules can be found here or by clicking on “Strange But Good” in the menu bar above. In short, I want to see what concoctions have earned you weird looks from co-workers, family and friends!

Post your Strange But Good creations, grab the logo below for your blog, and link up here.

Sprint 2 the Table

Remember to use #strangebutgood in any Tweets and Instagrams of your creations. 🙂

 

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I know my site has had some issues loading, and I apologize for that!  It will come up eventually… I’m working to get it sorted out ASAP.  Technical stuff isn’t my specialty.  #strangebutnotgood

Do you ever go to bed thinking about a breakfast idea?  It’s my version of counting sheep.

Have you ever had squash or sweet potato for breakfast?

 

Comments

  2. OMG! I am first!!! I am up late due to rest day tomorrow so before I got further behind – reading this! 🙂 I am so far behind!!!

    I don’t know how you come up with all these crazy & amazing recipes BUT it is in your blood! One day will you cook for me! 😉

  4. I’m excited for this recipe, since I’ve been intrigued ever since you posted the photo!
    It looks amazinggg!

  5. I don’t think that sounds strange at all! For some reason I think of butternut squash as a fall/winter veg so I tend to stop buying it once the weather turns warmer. I may have to pick one up to try this. Sounds delish!

  6. It looks so pretty colorful!! I love ANY scramble. And this combo sounds delish, love the massive protein load!
    Squashes are out of season and they don’t sell it therefore – fair enough. We love our local farmers 🙂 So I guess I have to be patient to make that recipe…..aaah!!

  8. This sounds so good, Laura. My friend Gail and I have been recently discussing iron rich foods for vegetarians. Collards are one and I might suggest this to her. Thanks for the idea!

  10. YUM! This looks delicious! I love eating yummy eats lettuce wrap style 😉

    I actually roasted up some butternut squash the other day, and I love eating sweet style! I like to add sunflower butter on top or almond butter and cinnamon! I buy it here and there, early in pregnancy I was not liking it, so I am glad my like for it returned recently!

    Oh and I love it cold even more 😉

  12. wait, no paula dean butter? jk. haha.
    I’m gonna post my recipe.. later. promise. Maybe tomorrow. I need a day off.
    Love ya!

    • I was totally going to do it… but couldn’t bring myself to go to Wal-Mart. LOL!

  13. I’ve put pumpkin in my oatmeal before, if that counts as having squash for breakfast 😉 Other than that, I have to admit that veggies tend not to be invited to the table for the first meal of the day, although I could probably do sweet potato… as long as I could pour maple syrup over it.

  14. Waiiiit a second…doesn’t everyone go to bed thinking about breakfast? At least all the cool kids do ;)! I have had sweet potato/pumpkin occasionally for breakfast but I think I prefer eating it past noon!

  16. I’m definitely intrigued by this – I’ve never tried a collard wrap before! And I’ve had sweet potatoes for breakfast before – baked sweet potato, peanut or almond butter, and eggs – it was pretty fabulous, actually!

    And I’m usually thinking about what sounds good for breakfast the next morning as I’m falling asleep – glad I’m not the only one!

    • A sweet potato would be realllly good here too. I wonder what it would be like with sweet eggs…

  18. I almost ALWAYS go to bed thinking about breakfast…it’s one of my absolute favorite meals and I get far too excited about it every. single. time.

  21. Wow! This looks insanely good! I’ll definitely be trying this; I might make it for lunch one day this week :).
    I pretty much always go to bed thinking about what I’m going to have for breakfast the next day – it always makes me starving though!
    I’ve had sweet potato for breakfast a couple of times – never squash though, not that I would object!

    • Thank you!!! This would be fantastic meatless. I really want it with black beans or lentils!

  23. Looks delicious, as always. 🙂 I’m going to start thinking of this as just Creative AND Good, because really, nothing is strange to me.

    Indi-Mex! YES! I find myself always seasoning with a combination of flavors from those two cuisines. However, I also have a tendency to throw ground mustard (is that Indian) and thyme (?) into everything, so perhaps I need some sort of third ‘fuse’ in my ‘fusion’?

  25. Yummy! I bet it would be great in a rice wrap, too. I always think about breakfast. In fact, last night I was telling my daughter how I really want to get into making bad ass breakfast dishes and learn how to make jam. 😉

    • BTW, i don’t know if you saw my cast iron rosemary-pink sea salt sweet potato medallions on IG, but those would be awesome for breakfast. mmm… think i may need to make them again. tomorrow morn. with some yolk porn. 🙂

      • Mmmmm… #yolkporn

        Making jam isn’t too hard, suprisingly. I did a quick rosemary one last winter that turned out pretty well!

    • I can’t believe it took me so long to get on board, but it goes on EVERYHTING now!

  27. I like the spin on the classic BLT! I bet your foodie-ness is in full swing since the festival in Atlanta!

  28. The problem is that when I come back to Atlanta, I’m going to want to eat at Chez Laura rather than all the amazing restaurants you were telling me about 😉

  30. What a delicious scramble, so innovative and with brilliant results! My mouth is watering and I am just itching to try it 🙂

    Cheers
    Choc Chip Uru

    • Oh yeah! They make great 2 ingredient pancakes too. I do it like my Sweet Potato Pan-lette.

    • Thank you!!! I really hate taking (non-iPhone) pics, so I really appreciate you noticing the effort. 🙂

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