Prep the egg mixture: Crack the eggs into a bowl. Add the cream (or almond milk), a pinch of salt, pepper, and garlic powder if using. Whisk until smooth and slightly frothy.

Preheat your pan: Set a nonstick skillet over medium heat. Add a small pat of butter or a drizzle of oil and swirl to coat.

Make the egg “wrap”: Pour about 1/4 of the egg mixture into the pan (you’re aiming for four thin omelets). Tilt the pan to spread it into an even, thin layer. Cook for 1–2 minutes until the top is just set and the bottom is lightly golden. No need to flip if it’s set; if it looks wet, gently flip for 10–15 seconds.

Add the filling: With the egg wrap still in the pan on low heat, add 2–3 slices of ham and a small handful of cheese to one side. If using mustard, spread it on the ham first.

Roll it up: Use a spatula to lift the side with the filling and roll it toward the other side, like a burrito. Hold for a few seconds so the cheese melts and helps it stick.

Repeat: Transfer the roll to a plate and keep warm. Repeat with the remaining egg mixture, ham, and cheese to make 3–4 roll ups total.

Finish and serve: Sprinkle with chopped chives or green onion. Serve warm as is, or slice each roll into bite-size pieces for easy snacking.