Mushroom-Stuffed Omelet

Ingredients

• For the veggies:
• 1 tablespoon vegetable oil
• 2 ounces of mushrooms, chopped
• 2 ounces of oyster mushrooms, chopped
• 1 teaspoon butter
• ½ small yellow bell pepper, diced
• 1 teaspoon garlic powder
• 2 teaspoons of dried oregano
• salt
• pepper
• 1 teaspoon fresh parsley, chopped
• For the omelet:
• 4 eggs
• 1 tablespoon heavy cream
• 1 teaspoon cornstarch
• 2 tablespoons of parmesan, grated
• 1 teaspoon olive oil for serving
• 1 spring onion, chopped (for garnishing)