Whisk the eggs in a bowl. Season with some chopped parsley, pepper, and salt.
Prepare a medium-sized non-stick frying pan and heat the olive oil over medium heat. Gently pour half of the egg mixture and stir all around the pan to cover the base. Fry for 2 minutes. Flip the egg over and leave for another minute to cook the other side thoroughly. Put to a plate and repeat the same process for the remaining egg mixture.
Combine the Parmesan, ricotta, and freshly chopped chives in a small bowl. Mix well.
Transfer the omelettes to a flat board and put the cheese mixture on top of each piece. Spread evenly. Make omelette rolls and cut into pieces about 3 cm each.
Secure the cut rolls with a toothpick and push an olive on top. Serve and enjoy.