Beat the eggs in a large enough bowl to hold the spaghetti

Reserve a little of the parsley and cheese for garnish, add the rest to the beaten eggs.

Add the spaghetti and mix well so the egg coats the noodles.

Cover the bottom of your skillet with a thin layer of olive oil and heat the pan over medium-high heat.

Add the spaghetti and egg mixture. Press the noodles into the pan as the eggs cook in order to make a compact cake.

Flip the omelette over to finish cooking the other side.

Garnish with the reserved parsley and cheese and serve hot.