A delightful twist on a classic vegetable omelette, wrapped in a flaky crescent braid.
Preheat your oven to 375°F.
Preheating ensures even cooking and a golden crust.
In a mixing bowl, whisk together the softened cream cheese and milk until smooth.
Ensure the cream cheese is at room temperature for easier mixing.
Add the flour to the cream mixture and whisk until no lumps remain.
Sift the flour before adding to avoid lumps.
Separate one egg, reserving the white for later. Add the yolk and the remaining eggs to the mixture, along with dill, salt, and pepper. Whisk until combined.
Whisk gently to avoid incorporating too much air.
Mix in the asparagus, bell pepper, red onion, and green onion.
Chop vegetables evenly for consistent cooking.
Melt the butter in a skillet over medium heat. Pour in the egg mixture and cook, stirring occasionally, until the eggs are set but still moist.
Use a non-stick skillet for easier cleanup.
Unroll the crescent roll dough onto a cookie sheet. Roll it out to seal the seams.
Use parchment paper to prevent sticking.
Cut the sides of the dough into strips, leaving the center intact.
Use a ruler for evenly spaced cuts.
Scoop the egg mixture onto the center of the dough and sprinkle with shredded cheese.
Distribute the filling evenly for a uniform braid.
Fold the strips over the filling, alternating sides to create a braid. Tuck the ends to seal.
Pinch the ends to prevent filling from leaking.
Brush the braid with the reserved egg white.
This step gives the braid a shiny, golden finish.
Bake in the preheated oven for 25-30 minutes or until golden brown.
Check halfway through to ensure even browning.
Let the braid cool slightly before slicing and serving.
Serve with a side salad for a complete meal.
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