Grilled Dozen Egg-cellence! Rolled Egg Omelette

In a blender, pulse eggs, cream, chives, salt, and pepper until light and frothy. Spray a standard size baking sheet with nonstick spray. Lay down a piece of parchment and spray the parchment paper generously. Preheat your grill to 350°F and bake the egg mixture for 15 minutes. After 15 minutes, layer on ham and cheese slices. Return to the grill and bake for an additional 10 minutes until the eggs are just set and the cheese is melted. Remove the baking tray from the grill and, using a silicone spatula, run along the edges. Lift the parchment up and roll into a log shape. Transfer to a baking sheet lined with a silicone mat or parchment paper. Top the eggroll with shredded cheese, jalapeños, peppers, and onions, or your favorite toppings. Return to the grill for 5 to 10 minutes until melted. Rest for five minutes and slice into 12 portions.