Method:​

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I put enough water in a pot, add enough salt and bring the water to a boil. Remove from the heat, add the Vermicelli fine HELIOS, stir and leave for 3 minutes.
Drain the Vermicelli in a colander and transfer to a bowl.

In a small bowl, whisk together the eggs, paprika, salt and freshly ground pepper.

In a non-stick frying pan, add the olive oil and heat over medium heat. Pour half the amount of the snake into the pan and press it with a spoon so that it is evenly distributed and homogeneous all over.
Pour the mozzarella and feta directly into the pan, add the parsley and cover with the remaining snake. Pour over the egg mixture and bake for 3-5 minutes. Cover with a plate and carefully flip the pie over. Continue baking on the other side until golden brown.

Serve the omelet warm.