Clean, wash and cut the spring onions into rings. Grate cheese roughly. Wash parsley, shake dry, pluck off leaves and chop coarsely. Whisk eggs. Stir in cheese and parsley. Season with 1⁄2 TL salt and 1 Msp. chili.
Heat butter in a large pan with lid. Sauté spring onions for 2-3 minutes. Pour egg mixture over it and let it simmer covered at low heat for 12-15 minutes. Turn into an omelette with a spatula and sprinkle with coarse pepper as desired. Bread and butter goes well with it.