Melt butter in a large skillet over medium heat.

Add chopped green onion and red bell pepper to the skillet.

Cook, stirring, until vegetables are tender.

Beat 6 eggs with low-fat milk, salt, and dried basil in a bowl.

Stir diced ham into the egg mixture.

Pour the egg mixture over the vegetables in the skillet.

Scramble until eggs are thickened but still moist.

Remove the skillet from heat and set aside the egg mixture.

In a medium bowl, toss together thawed and drained frozen broccoli, shredded Swiss cheese, and lemon juice.

Set aside the broccoli mixture.

Unroll refrigerated pizza crust onto a greased baking sheet.

Pat the dough to form a 14 x 9-inch rectangle.

Spread the reserved egg mixture in a 3-inch wide strip lengthwise down the center of the dough.

Top with the reserved broccoli mixture.

Make cuts in the dough at 1-inch intervals on both sides of the rectangle, just to the edge of the 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 the remaining egg and 1 tablespoon of water.

Brush the top of the dough with the egg mixture.

Sprinkle with poppy seeds.

Bake in a preheated 375°F (190°C) oven until golden brown, about 25 minutes.

Slice and serve.