Preheat oven to 375 degrees F.
Unroll two (8-ounce) packages refrigerated crescent rolls; separate into 16 triangles. Arrange triangles, slightly overlapping, in a circle on large round baking (pizza) stone with wide ends 4 inches from edge of baking stone (points will extend off the edge of the baking stone). Roll wide ends of dough toward center to create a 5-inch opening and sealing dough together.
In a large bowl, whisk cream cheese, milk, and flour together until smooth.
Separate 1 egg; reserving egg white. Add the yolk from the reserved egg, remaining 7 whole eggs, dill weed, salt, and black pepper to cream cheese mixture; whisk until smooth. Add asparagus, bell pepper, and onion; mix well.
Melt butter in a 12-inch skillet over medium heat. Add egg/cream cheese mixture; cook, stirring occasionally, 4 to 6 minutes until eggs are set but still moist. Remove pan from heat.
Scoop egg mixture evenly over dough in a continuous circle. Sprinkle with shredded cheddar cheese. Bring points of triangles up over filling and tuck under dough at center to form a ring (filling will show between dough wedges). Brush with remaining lightly beaten egg white.
Garden Vegetable Omelet Recipe: https://whatscookingamerica.net/eggs/gardenvegetableomelet.htm