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Heat the oven to 375°F with a rack in the middle position. In a large bowl, whisk the eggs, 1 teaspoon salt, ½ teaspoon pepper and all but 2 tablespoons of the parsley until well combined; set aside.
In a 12-inch oven-safe nonstick skillet over medium-high, heat 2 tablespoons oil until shimmering. Add the bread, and sprinkle with salt and pepper; cook, stirring occasionally, until golden brown, 3 to 4 minutes. Transfer to a medium bowl; set aside.
In the same skillet over medium, combine the remaining 1 tablespoon oil and the onion. Cook, stirring occasionally, until beginning to soften, 2 to 3 minutes. Add the harissa, cumin and turmeric; cook, stirring, until fragrant, about 30 seconds. Add the beef, increase to medium-high and cook, breaking the meat into small pieces, until the beef is no longer pink, 4 to 5 minutes.
Remove the skillet from the heat. Add the egg mixture and half of the goat cheese, then stir to combine. Sprinkle the bread and the remaining goat cheese on top. Place in the oven and bake until the center of the omelet is set, 15 to 18 minutes.
Remove the skillet from the oven (the handle will be hot). Run a silicone spatula around the edge and under the omelet to loosen, then carefully slide onto a cutting board. Sprinkle with the remaining parsley and cut into wedges.