Clean / brush the mushrooms, halve and cut into slices. Peel and dice the onion. Peel and finely dice the garlic cloves. Clean and wash the peppers and cut into sticks. Mix / whisk the eggs (2 pieces) with the cream (100 g), salt (1 teaspoon) and pepper (½ teaspoon). Wash the parsley, shake dry and pluck. Heat oil (2 tbsp) in a medium-sized pan and fry the onion and garlic cubes vigorously / stir-fry. Turn down the temperature and fry the mushroom slices. Pour / drizzle the egg-cream mixture over it and let it set with the lid closed. Spread the pepper sticks over the top and cook for another 5 minutes with the lid closed. Finally, sprinkle / sprinkle the plucked parsley over it and serve the mushroom and pepper omelette in the hot pan.