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In a small bowl whisk together eggs, baking powder, cream, green onions, salt and pepper until frothy.
Heat an 8-inch skillet over medium heat until your hands feel warm when held about 2-inches above the surface; add in butter and swirl to coat the bottom of the pan evenly.
Pour the whisked eggs into the skillet; let set slightly.
Using a heat-proof spatula, push eggs from edge towards the center; tilt pan to let egg fill the spaces.
Repeat until omelet if JUST set (about 1-2 minutes).
Sprinkle the grated cheese down the center of the omelet.
Using the same spatula, gently fold the omelet over the cheese.
Tilt skillet and slide the filled omelet onto a serving plate (don’t worry if you tear the eggs slightly!).
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