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In a large pot, bring salted water to a boil.
Add the dried angel hair pasta and cook until al dente, just tender. Drain and set aside to cool slightly.
In a large bowl, lightly beat together the eggs, Parmesan, and parsley.
Season with salt and pepper.
Add the cooked pasta and toss to thoroughly coat.
Place an 8 inch (20 centimeter) cast iron or non-stick skillet over medium to medium low heat. Drizzle with olive oil to create a thin layer across the bottom of the pan.
Once heated, add half of the pasta and egg mixture in an even layer to cover the bottom of the pan.
Cook until set and golden on the bottom.
Flip carefully onto a plate larger than your pan, then slide the omelette back into the pan. Cook until golden. Repeat with the remaining mixture. Add more olive oil if needed.
Serve the pasta omelettes immediately and garnish with parsley and Parmesan.