Whisk 8 eggs and 1/4 cup heavy cream together in a large mixing bowl. Take a large nonstick pan and set over med heat. When the pan is heated add 2 tbsp unsalted butter and spread out evenly over the surface of the pan. Once it starts to foam turn the heat down and add eggs. Using a spatula swirl the eggs quickly in a circular motion as you gently shake the pan back and forth to cook evenly, you don’t want any color. Once the eggs begin to set, drop 1/3 pound smoked salmon, torn into large pieces, small spoonfuls of cream cheese (1 cup) at room temperature and green onions over the top. Season with salt and pepper, then as you slide it out onto your cutting board, roll 1 side over the top as you go, to form an omelette.