Whisk eggs, milk and pepper in small bowl.
Spray 10 inch (25 cm) skillet with cooking spray. Heat over medium-low heat. Pour in egg mixture; cover and cook, without stirring, until just set, 7 to 10 minutes. Slide omelette onto cutting board; let cool for a few minutes.
Cut four circles out of omelette using large (approximately 3 ½ inch/9 cm) round cookie cutter. Create egg faces using cherry tomatoes, peppers, olives, cheese and parsley to make eyes, nose, mouth and hair. Leftover bits of omelette can be used as well.