TallGirlBigBites: Breakfast Stromboli


Hello everyone, my name is Nadia and I also go by Tall Girl Big Bites. Ever since I was in my mother’s womb, I was a huge fan of food. It’s a funny story because my mother was skinny and hardly had an appetite until she was pregnant with me. 

Since I was 10, I used to find myself going to the kitchen at night to prepare a meal and decorate my plate as if I was a chef. This passion moved onto baking and that’s where I realized that it isn’t only about what you eat at the end, it’s about so much more than that. 

Baking is therapy. When you decide on what you want to cook, by default, you will concentrate on only that. Weighing out the flour and whisking eggs will clear your mind of negative thoughts. Baking stimulates the senses and nourishes the mind because you become creative and get to prepare something that will make others happy. Baking is mindfulness and the ability to live only in the present moment.

If you’re having friends over and you really want to impress them with breakfast, here is an easy recipe you can make. It’s fun, tasty and is all about Big Bites! I have an obsession when it comes to pizza dough and I believe it can never go wrong no matter the filling or topping. If you want to read more about baking, please follow my Instagram page.

Breakfast Stromboli

Serves: 2 hungry foodies

Prep Time: 2 hours

Ingredients:

2 cups of All-purpose flour

2 tbsp. of Olive Oil

1 tsp. of Salt 

1 tsp. of Honey

3 tsp. of Active dry yeast

½ cup of Lukewarm water

1-½ cups of Fresh baby spinach

4 eggs cooked scrambled

2 cups shredded mozzarella cheese

Directions:

  1. Add the yeast to the water and set aside until foam and bubbles start to appear. Should take about 5 minutes. 
  2. In a large bowl, mix the flour, olive oil, salt, and honey, add water and stir well with a wooden spoon. You can add more flour or water if you feel the consistency isn’t right and the dough keeps sticking to the wooden spoon. After the ingredients are thoroughly mixed transfer the dough to a floured surface and knead for about 10 minutes.
  3. Grease a large bowl with some olive oil, add the dough, cover the bowl with plastic wrap and put it in a warm area to let it double in size. It should take about 1 hour.
  4. While you’re waiting for your dough to rise, scramble your eggs and let them cool down.
  5. Preheat the oven to 180 degrees Celsius.
  6. Turn the dough onto a lightly floured surface and knead for a couple of minutes then leave to rest in a plastic wrap for about 10 minutes.
  7. Roll out the dough until it is about 5mm thick and lay out your spinach, then eggs and then your mozzarella.
  8. Partially fold the dough then roll to any side to make sure the filling doesn’t leak outside.
  9. Bake for about 20-25 minutes or until it turns golden-brown. Leave to cool for 10 minutes and cut into 3cm pieces and serve.
  10. Enjoy every big bite!


Recipe Tips
  • Make sure your dough has risen double in size or else that fluffiness in every big bite will not be sufficient. 
  • We like to cook our eggs well done for this recipe and use fresh baby spinach from any local supermarket.
  • You can brush the Stromboli with olive oil before baking to increase that golden-brown crust. 
Thoughts?

Have you tried it? What would you like me to write about next? Let me know in the comments!

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