Break the Large Egg (3) and add them to a large mixing bowl.
Add the Cream (4 tablespoon).
Deseed the Tomato (1) , run it under tap water, pat it dry with some kitchen paper. Then dice the tomato up and add it to the bowl.
Dice the Bacon (2 ounce) and add it to the bowl.
Chop up the Bell Pepper (2 ounce) , Mushroom (1) , and the Fresh Parsley (1 handful) . Add this to the bowl.
Add the Cheese (2 ounce) . Season with Ground Black Pepper (1 pinch), Salt (1 pinch) and Garlic Powder (1 pinch).
Stir the mixture well.
Grease a small baking dish with the Unsalted Butter (1 tablespoon). Then pour the large egg and vegetable mixture in it. Place the dish in a preheated oven at 400 degrees F (200 degrees C) for about 20 to 25 minutes (depends on the thickness of the casserole).
Once set, remove the egg casserole from the oven and let it cool for 5 minutes. The inside should have set and the omelet shouldn't stick to the sides. Cut it up and serve hot. Enjoy!