cook the vermicelli until al dente, strain and set aside
In a bowl Beat the eggs and mix in all the other ingredients except the oil.
Toss the egg mixture with the pasta, coating all the pieces of pasta.
In a large pan heat the olive on medium high
Add in enough of the pasta mixture to cover the bottom and cook until the bottom is golden brown.
Flip the pasta over and cook the other side also until golden brown.
Depending on how big your pan, this usually will make two very large omelettes. Serving 4 easily.
Serve hot and garnish with some more parsley.