2 tbsp. butter
1/2 c. chopped green onion
1/2 c. chopped red bell pepper
7 eggs, divided
1/4 c. low-fat milk
1/2 tsp. salt
1/2 tsp. dried basil
1 c. diced ham
1 (10 oz.) pkg. frozen broccoli, thawed and drained
1 c. shredded Swiss cheese
2 tsp. lemon juice
1 (10 oz.) can refrigerated pizza crust
poppy seeds

In a large skillet over medium heat, melt butter. Add green onions and red pepper. Cook, stirring, until vegetables are tender. Beat 6 eggs with milk, salt and basil. Stir in ham. Pour egg mixture over vegetables. Scramble until eggs are thickened but still moist. Remove from heat; set aside. In a medium bowl, toss together broccoli, Swiss cheese and lemon juice. Set aside. Unroll refrigerated pizza crust onto a greased baking sheet. Pat dough 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 a small bowl, beat together remaining egg and 1 tablespoon water. Brush top of dough with egg mixture. Sprinkle with poppy seeds.

Bake in preheated 375°F oven until golden brown, about 25 minutes. Slice to serve.

Yield: 6 servings.