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Crack the eggs into a bowl. Add the mayonnaise, parsley, green onion, salt, pepper and whisk until smooth and slightly fluffy.
Lightly grease a pikelet pan and place over medium heat. Pour the mixture evenly into the pan and sprinkle a little mozzarella over each omelette. Cook until set, then flip briefly to warm through.
Oven option: Pour the mixture into a greased muffin tray, top with mozzarella and bake at 180°C for about 12 to 15 minutes, or until firm and just cooked through.
Lightly toast the English muffins if you like extra texture. Spread each half with a little mustard.
Layer with the omelette, turkey and cheese, then close the sandwich.
Wrap each sandwich individually and store in the fridge for up to 3 days.
To reheat: Warm in a sandwich press until heated through and the cheese has melted.