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# For the filling In a pan over medium heat, melt the butter. Add the minced garlic and chopped peppers and let cook for a couple of minutes. Add the spinach and cook until it begins to wilt, stirring carefully. Add the crumbled goat cheese and let it melt into the vegetables, about 1 minute. Season to taste and set aside. # For the omelet Whisk the egg and cream together and season with salt and pepper. In a pan over medium heat, melt the butter. Add the egg mixture and let it sit for 20 seconds, then use a spatula to pull in the egg from the edges to the center. Wait another 20 seconds and pull the edges to the center again. Most of the egg should now be cooked. Shake the pan to level it and spread the still raw egg mixture. Let sit for a minute or so. When there's only a thin layer of shiny, raw egg left, add the filling to one half of the omelet. Fold the unfilled half of the omelet over the filling. Transfer to a plate and sprinkle with chopped spring onions.
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