Beat the eggs lightly. Remove the leaves from the herbs then tear up with your fingers. Mix the leaves into the eggs then season with salt and pepper and add milk.
Heat the olive oil in a heavy bottomed omelette pan until just beginning to smoke. Tip in the egg mixture and smooth it out with the back of a spoon.
Cook on one side for about five minutes or until golden. Turn over then slide back into the pan and cook for another three minutes. Serve hot or cold.