1In a small skillet heat ½ tablespoon olive oil. Add the chopped scallions and mushrooms, season with salt and fresh ground black pepper. Cook until mushrooms get soft, about 5 min.
2Whisk the eggs in a bowl until foamy. Season with salt.
3In 8-inch nonstick skillet heat ½ tablespoon olive oil. Tilt the skillet to coat evenly the whole pan with olive oil. Add half of the egg mixture to the skillet. Sprinkle on top half of the mushrooms and half of the grated cheese. Once eggs start to thicken lower the heat and with a wood spatula pull edges of omelette in towards center and the liquid parts to the edges of the pan. Repeat until all the egg mixture is cooked and the mixture looks draped and fluffy.
4Tilt the pan over the serving plate. Gently slide the omelette to the plate. Using the spatula fold it in half. Garnish with freshly ground black pepper and finely diced parsley.
5To make the second omelette repeat the same steps with the rest of the ingredients.