Add oats and milk to a bowl, stir and let soak for about 5 minutes.
In a separate bowl, whisk eggs with salt and black pepper until well combined.
Add olive oil to the eggs and whisk again.
Stir soaked oats into the egg mixture.
Add shredded mozzarella, crushed red pepper and parsley, and mix until evenly combined.
Heat a little vegetable oil in a non‑stick pan over medium‑low heat.
Pour the mixture into the pan and spread it into an even layer.
Sprinkle black sesame seeds on top if using.
Cook for 3–5 minutes until the bottom is golden and the edges are set.
Flip and cook for another 2–3 minutes until fully set and crisp at the edges, then rest briefly before slicing.