Preheat your oven to 180°C, line a large, flat baking tray with baking paper all the way to the edges and rub in a little olive oil.
Sprinkle half the cheese over the base of the pan and spread your chopped veggies all over the cheese, evenly. Sprinkle the parsley on top.
Whisk your six eggs together and season with salt and pepper. Pour the mixture into the pan over the top of the other fillings. Sprinkle the rest of the cheese over the top.
Bake at 180°C for 15-20 minutes until the cheese is melted and the egg is set.
Remove the tray from the oven and roll the omelette into a log. Do this while the omelette is still warm and then place the log into the fridge. It will hold its shape once cooled.
Once cooled, remove the log from the fridge. Slice the log into pinwheels and pop into the lunchboxes!