Ingredients for Garden Vegetable Omelette Braid Pampered Chef Copycat
- 1 (8 ounce) can refrigerated crescent dinner rolls
- Cream Cheese
- 1/4 cup milk
- All Purpose Flour
- 6 large eggs
- Dill Weed
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- Asparagus Spear
- 1 cup red bell pepper, diced
- 1/2 cup red onion, diced
- Butter
- Cheddar Cheese
- 1 tablespoon olive oil
- 1 cup zucchini, diced
- 1/2 cup mushrooms, sliced
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How to Make Garden Vegetable Omelette Braid Pampered Chef Copycat
- Preheat oven to 375°F (190°C).
- Prepare the vegetables: Dice 1 cup of bell peppers (any color), 1/2 cup of onions, 1 cup of zucchini, and 1/2 cup of mushrooms. Sauté in 1 tablespoon of olive oil until softened, about 5-7 minutes. Season with salt and pepper to taste.
- In a large bowl, whisk together 6 large eggs, 1/4 cup of milk, 1/4 teaspoon of salt, and 1/4 teaspoon of black pepper.
- Stir in the sautéed vegetables into the egg mixture.
- Unroll one can (14.1 ounces) of refrigerated crescent roll dough. Gently press the seams together to form a large rectangle.
- Spread the vegetable egg mixture evenly over the crescent roll dough, leaving a 1/2-inch border.
- Starting from one long side, tightly roll the dough into a log.
- Cut the log in half crosswise.
- Place each half on a baking sheet, curving them into a braid or horseshoe shape.
- Bake for 20-25 minutes, or until golden brown and cooked through.
- Let cool slightly before slicing and serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
21 g
Sugar
15g
Fat
38g
Carbs
11g
