Heat 1 tablespoon of oil in a medium skillet over high heat until it's hot.

Add the mushrooms, garlic, parsley, and ham.

Sauté for about 2 minutes, stirring occasionally.

Wipe the skillet clean after this step.

In a small bowl, lightly beat the eggs with salt, pepper, and the mushroom mixture.

Fold until combined.

Heat the remaining tablespoon of oil in the same skillet over high heat until hot.

Pour in the egg mixture, spreading it evenly.

Reduce the heat to medium-high.

Cook, shaking the skillet often to prevent sticking, until the edges and bottom begin to brown and the center is mostly set.

Use a spatula to carefully flip the omelet to the other side.

Add more oil if needed.

Continue cooking until the center is fully set but still slightly moist.