Prep your fillings: Soften the cream cheese and stir in Dijon, chopped green onion, a pinch of salt, pepper, and garlic powder. Set aside.

Make the egg base (optional): Whisk eggs with a pinch of salt and pepper. Heat a nonstick skillet over medium heat with a little butter. Pour in the eggs and swirl to make a thin omelet. Cook just until set, about 1–2 minutes. Slide onto a cutting board and let cool slightly.

Lay down the ham: On the cooled egg sheet (or directly on a board if skipping eggs), overlap ham slices to create a rectangle about 8x10 inches. The slices should overlap slightly so they hold together when rolled.

Spread the cream cheese: Gently spread the seasoned cream cheese over the ham in a thin, even layer.

Add the cheese: Place slices of your chosen cheese across the surface, leaving a 1-inch border at the top to help the roll seal.

Roll it up: Starting from the bottom long edge, roll tightly like a jelly roll. If you used the egg base, keep it snug so it supports the roll. Place seam-side down.

Lightly sear to melt: Wipe the skillet, add a bit more butter, and heat over medium-low. Place the roll-up seam-side down and cook for 1–2 minutes per side until the cheese melts and the ham gets lightly browned.

Slice and serve: Let rest for 1–2 minutes. Slice into 6–8 pieces with a sharp knife. Garnish with extra chives if you like.

Optional extras: Serve with a side of avocado, a drizzle of sugar-free hot sauce, or a dollop of sour cream.