Here's a great recipe from Jaime Oliver using parsley as a sort of salad topping for an omelette:
http://www.timesonline.co.uk/tol/life_and_style/food_and_drink/article2531478.ece I add cheese to mine. The topping goes great on pretty much any omelette, chicken or fish.
4 small waxy potatoes, scrubbed and cut into chunks
Sea salt and freshly ground black pepper
6 large free-range eggs
2 x 60g good-quality
Spanish chorizo sausages, cut into 1cm-thick slices
2 sprigs of fresh rosemary, leaves picked
2 shallots, peeled and finely sliced
Juice of 1 lemon
Extra-virgin olive oil
A bunch of fresh flat-leaf parsley, leaves picked
Preheat the oven to full whack, or get the grill nice and hot. Put the potatoes into a saucepan of boiling, salted water, simmer them until cooked, then drain in a colander and leave them to steam dry. Beat the eggs with a fork in a large mixing bowl, season well with salt and pepper, and put to one side.
Heat a 20cm non-stick, ovenproof frying pan. Add the chorizo slices and the potato chunks. The chorizo will start to sizzle, releasing all of its tasty oils and spices. After a couple of minutes, when everything has turned lightly golden and crisp, remove from the pan with a slotted spoon and put to one side. Sprinkle the rosemary leaves into the hot fat; as soon as they hit the pan, they will start to crisp. Immediately pour the beaten eggs on top, then add the potatoes and chorizo and spread out everything evenly. Place the whole pan in the preheated oven, or under the grill, until the omelette is golden brown on top and just cooked through in the middle.
While the omelette is cooking, put the shallots into a bowl with the lemon juice, some salt and pepper and a glug of olive oil. Toss the shallots, pinching them with your fingertips to soften them slightly, then mix in the parsley leaves. Sprinkle a little on top of the omelette, and serve.