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    You are in: Home / Recipes / Garden Vegetable Omelette Braid(Pampered Chef Copycat) Recipe
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    Garden Vegetable Omelette Braid(Pampered Chef Copycat)

    Garden Vegetable Omelette Braid(Pampered Chef Copycat). Photo by Sharon123

    1/1 Photo of Garden Vegetable Omelette Braid(Pampered Chef Copycat)

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    20 mins

    25 mins

    Sharon123's Note:

    Flaky crescent rolls, filled with a veggies make a great breakfast or dinner! Great for weeknight, or splendid for company or a holiday, even great to take to a picnic or potluck! Adapted from Pampered Chef "All the Best". To see how this is made go to http://www.recipezaar.com/bb/viewtopic.zsp?t=247514(look under omelette).

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 375*F.
    2. 2
      In a bowl, whisk cream cheese and milk. Add the flour and whisk until smooth.
    3. 3
      Separate 1 egg, reserving egg white. Add the yolk, remaining 7 eggs, dill weed, salt and pepper to cream cheese mixture, whisking until smooth.
    4. 4
      Add asparagus, bell pepper, and onion to the bowl, mix well.
    5. 5
      Melt the butter or margarine in a 12" skillet over medium heat.
    6. 6
      Add the egg mixture and cook, stirring occasionally, 4-6 minutes or until eggs are set but still moist.
    7. 7
      Remove pan from heat. Set aside.
    8. 8
      Unroll the 2 packages of crescent rolls, do not separate.
    9. 9
      Arrange dough on a cookie sheet with longest sides of rectangles across the width of the cookie sheet. Roll the dough with a rolling pin(or round drinking glass) to seal seams.
    10. 10
      Startin on longest sides of cookie sheet, cut sides of dough into eight strips, about 1 1/2" wide and 3" long.
    11. 11
      Using an ice cream scooper, scoop filling evenly over center of dough.
    12. 12
      Starting at one end, lift one strip of dough; twist one turn and lay across the top of the filling.
    13. 13
      Repeat, alternating strips of dough to form a braid.
    14. 14
      Fold the bottom edges of the dough up at the ends of braid.
    15. 15
      Brush top of braid with the remaining lightly beaten egg white.
    16. 16
      Bake 25-30 minutes or until golden brown. Enjoy!

    Ratings & Reviews:

    • on October 31, 2009

      55

      Oh we loved this Sharon! When I picked up cresent rolls I didn't notice until I was home that I had garlic butter crescents! Oops! To my surprise, the garlic butter added a delicious flavor to the dish. The directions are easy to follow and the presentation is just beautiful! Made for KK Mini Cookathon!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on November 12, 2010

      55

      This was great! Easy, tasty and the presentation was awesome. Thanks for sharing!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on September 10, 2011

      I just made this for breakfast and it was amazing!! We are not veggie fans so I used cooked bacon and ham. I also subbed veleeta for the cheese and savory garlic cooking cream cheese for the cream cheese. It added alot of flavor. Recommended to anyone!!!

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (5)

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    Nutritional Facts for Garden Vegetable Omelette Braid(Pampered Chef Copycat)

    Serving Size: 1 (168 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 352.6
     
    Calories from Fat 156
    44%
    Total Fat 17.3 g
    26%
    Saturated Fat 7.7 g
    38%
    Cholesterol 242.3 mg
    80%
    Sodium 512.8 mg
    21%
    Total Carbohydrate 33.4 g
    11%
    Dietary Fiber 2.7 g
    10%
    Sugars 3.9 g
    15%
    Protein 15.1 g
    30%

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