2 tbsp. butter
1/2 c. chopped green onions with tops
1/2 c. chopped red pepper
6 eggs
1/4 c. low-fat milk
1/2 tsp. salt
1/2 tsp. basil leaves, crushed
1 c. (4 oz.) diced ham or turkey ham
1 (10 oz.) pkg. frozen chopped broccoli, thawed and well drained
1 (4 oz.) c. finely shredded Swiss or Cheddar cheese
2 tsp. lemon juice
1 (10 oz.) can refrigerated pizza crust
1 egg
1 tbsp. water
Poppy seeds

In large skillet over medium heat, cook onions and red pepper in butter until tender but not brown. Beat together 6 eggs, milk, salt, and basil until blended. Stir in ham. Pour over vegetables in pan. Gently scramble until eggs are thickened but still moist. Remove from heat and set aside. In medium bowl, toss together broccoli, cheese, and lemon juice. Set aside.

Unroll dough onto greased baking sheet and pat to form a 14 x 9 inch rectangle. Spread reserved egg mixture in a 3 inch wide strip lengthwise down center of dough. Top with reserved broccoli mixture. Make cuts in dough at 1 inch intervals on both sides of rectangle just to edge of filling. Fold dough strips diagonally over filling, overlapping strips and alternating from side to side to give a braided appearance.

In small bowl, beat together 1 egg and water. Brush top of dough with egg mixture. Sprinkle with poppy seeds. Bake in preheated 375 degree oven until golden brown, about 25 minutes. Cut into slices to serve. Makes 6 servings.