Line a 15x10 inch baking sheet with parchment paper. Roll out the puff pastry to roughly the same size and place it on the prepared sheet.

Preheat oven to 400°F.

Separate one egg and set aside the white. Place the yolk in a mixing bowl with the 7 other eggs. Add cottage cheese and blend together with either an immersion blender or a stand blender.

Heat a little oil or butter in a skillet on medium heat. Add the egg mixture and begin cooking. Turn down the heat and start sliding a spatula through the mixture to form soft curds.

Add in the optional veggies, if using.

Add the ham to the puff pastry, in the center third of the sheet and forming a line for the length of the sheet. Add the scrambled eggs on top of the ham, and sprinkle the shredded cheese over the top of the eggs.

Cut strips in the puff pastry from the outer edges and in toward the middle, stopping about ½ inch from where the eggs are. (I use a kitchen shears for this)

Starting at one end, take the first strip of pastry and angle it over the egg mixture. Pick up the first strip from the other side and cross it over the first strip. Repeat this action to form a braided look over the entire length of the egg mixture. When you get to the end, you might have what seems like extra pieces. I usually tuck these under to ensure a good seal on the end.

Slightly beat the reserved egg white and then use a pastry brush to brush this all over the surface of your braided puff pastry.

Bake in the preheated oven for 25 minutes. The pastry will be a beautiful golden brown.

Let the egg bake sit for a couple minutes, then slice and serve.