Paprika omelette with ham and mushrooms

Fry the bell peppers in a large frying pan or skillet for 5 minutes in 1 tablespoon of olive oil.

Squeeze the garlic clove over the bell peppers. Add the mushrooms and stir-fry for 5 minutes.

Beat the eggs with the milk or cream. Add pepper, salt and paprika.

Stir the ham strips through the vegetable mixture and add 2 tablespoons of olive oil. Pour the beaten eggs into the pan. Place a lid on it and let the omelette gently set in 5 minutes.

Let the omelette slide on a warm dish and sprinkle with parsley. Cut the dish into points and serve it warm.