Broccoli & Cheddar Scramble Stromboli

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This recipe combines everyone's favourite take-out treat, pizza, with breakfast for dinner!

  • Prep time: 45 min
  • Makes: 6 servings
  • Cook time: 22 min
nutritional info

Nutritional Information

PER SERVING (1/6 recipe)

  • Calories
    .
    279
  • Fat
    .
    10 g
  • Saturated Fat
    .
    5 g
  • Cholesterol
    .
    20 mg
  • Carbohydrates
    .
    29 g
  • Fibre
    .
    3 g
  • Sugars
    .
    4 g
  • Protein
    .
    18 g
  • Sodium
    .
    502 mg
  • Potassium*
    .
    187 mg
*Some ingredients used in the analysis do not provide potassium information, so the potassium mg per serving may be undervalued
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Ingredients

Dough:
1 1/2 cup / 375 ml all-purpose flour
1 1/2 tsp / 7 ml quick-rise instant yeast (or 1 pkg/8g)
1/4 tsp / 1 ml salt
1 tbsp / 15 ml each honey and canola oil
1/2 cup / 125 ml very warm water
Filling:
1 tsp / 5 ml canola oil
2 cup / 500 g Egg Creations Fat Free Cheese & Chive, well shaken
2 cup / 500 ml cooked broccoli florets
1 cup / 250 ml shredded cheddar cheese, divided

Directions

  1. Dough: Blend the flour, yeast and salt in food processor fitted with a metal blade; add honey and oil. With motor running, drizzle in the water; mix for 1 minute or until a ball forms. Knead dough on a lightly floured surface until smooth; place in an oiled bowl, turning to coat all over. Cover and let rise for 30 minutes. Preheat the oven to 425ºF (220ºC).

  2. Filling: Meanwhile, heat the oil in a large skillet set over medium heat. Set aside 2 tbsp (30 mL) of the eggs. Add the remaining eggs to the pan. Cook, without stirring for 1 minute; cook, stirring for 2 to 3 minutes or until softly scrambled.

  3. Roll out the dough, on a lightly floured surface, into a large rectangle, about 11 x 17-inches (28 cm x 40 cm). Transfer to a parchment paper-lined baking sheet. Sprinkle half the cheese down the center of the rectangle. Spoon over the eggs. Top with the broccoli and remaining cheese.

  4. Fold one side of the dough over the filling and brush the edge with some of the reserved egg. Fold over the other side to overlap the dough. Pinch gently to seal the seam, leaving the ends open. Brush all over with reserved egg. Cut a few slashes down the length of the dough. Bake for 18 to 20 minutes or until crust is golden brown and the cheese is bubbly. Cool for 10 minutes before slicing.

Tips

  1. For a preparation shortcut, grab 1 lb (500 g) ready-made pizza dough from the refrigerated deli section of your supermarket and use thawed, frozen broccoli florets instead of cooking up fresh.

  2. Serve with salsa, ketchup or Ranch dressing for dipping.

  3. For an extra boost of flavor and lean protein add thinly sliced ham before spooning the eggs over the cheese.

This recipe was made with:

Egg Creations Fat Free Cheese & Chive

Our perfectly balanced blend of cheese and chives.

Learn More

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