Garden Vegetable Omelette Braid Pampered Chef Copycat
Elevate your breakfast game with this Garden Vegetable Omelette Braid, a stunning Pampered Chef copycat recipe that's as delicious as it is beautiful! This savory brunch centerpiece combines fluffy scrambled eggs, a medley of sautéed garden-fresh vegetables like bell peppers, zucchini, spinach, and onion, and gooey cheddar and mozzarella cheeses, all wrapped in golden, buttery crescent roll dough. The clever braided design not only makes it visually impressive but also ensures every bite is packed with flavor and texture. Ready in under an hour, this dish is perfect for family gatherings, potlucks, or a special weekend breakfast. Garnish with fresh parsley for a vibrant touch, and let the compliments roll in!
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Recipe Information
Ingredients
- 16 oz refrigerated crescent roll dough
- 6 eggs
- 2 tbsp milk
- 0.5 tsp salt
- 0.25 tsp black pepper
- 1 tbsp olive oil
- 1 red bell pepper, diced
- 0.5 green bell pepper, diced
- 0.5 cup zucchini, chopped
- 0.5 yellow onion, diced
- 1 cup spinach, chopped
- 1 cup shredded cheddar cheese
- 0.5 cup shredded mozzarella cheese
- 2 tbsp fresh parsley, chopped (optional garnish)
Instructions
Preheat your oven to 375°F (190°C). Prepare a large baking sheet by lining it with parchment paper.
In a medium bowl, whisk together the eggs, milk, salt, and black pepper. Set the mixture aside.
Heat olive oil in a large non-stick skillet over medium heat. Add the diced red bell pepper, green bell pepper, zucchini, and onion. Sauté for 3-4 minutes, or until the vegetables begin to soften.
Stir the chopped spinach into the skillet and cook for another 2 minutes, or until wilted. Remove the vegetable mixture from the heat and set aside.
Pour the egg mixture into another non-stick skillet and cook over medium-low heat. Gently stir with a spatula, cooking until the eggs are just set but still moist. Remove from heat.
On the prepared baking sheet, unroll the crescent roll dough into a large rectangle. Press the seams together to seal, creating a continuous sheet of dough.
Place the scrambled eggs down the center of the dough lengthwise, leaving about 3 inches of dough on each side. Top the eggs with the cooked vegetable mixture, spreading evenly. Sprinkle the shredded cheddar and mozzarella cheeses on top.
Using a sharp knife, cut 1-inch wide strips along both sides of the dough (perpendicular to the filling), creating a 'fringe' effect.
Starting at one end, fold the strips over the filling, alternating sides to create a braided pattern. Tuck the ends under the braid to seal.
Bake in the preheated oven for 20-25 minutes, or until the crescent dough is golden brown and cooked through.
Remove from the oven and let cool for 5 minutes. Garnish with fresh parsley if desired, slice, and serve warm.
Nutrition Facts
Calories |
485 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.9 g | 37% | |
| Saturated Fat | 12.6 g | 63% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 213 mg | 71% | |
| Sodium | 1026 mg | 45% | |
| Total Carbohydrate | 34.7 g | 13% | |
| Dietary Fiber | 1.1 g | 4% | |
| Total Sugars | 10.4 g | ||
| Protein | 19.9 g | 40% | |
| Vitamin D | 1.1 mcg | 5% | |
| Calcium | 255 mg | 20% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 260 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
