Steam the beans for 4-5 mins or until tender, then remove and set aside.
Lightly beat the eggs in a bowl, then stir in the herbs, some pepper and a little salt. You will be adding some ham later - so may not need much salt.
Heat a 20cm diameter non-stick frying pan and drop in a small knob of butter. As the butter sizzles, pour the egg mixture into the pan, scatter over the cheese, then bring the mix in from the sides of the pan as it is starting to set a little, to create big, soft folds.
Give a stir, leave to cook briefly, then stir again, letting the raw egg come in from the sides of the pan. While the eggs are still slightly soft on top, scatter over the beans and ham. When the omelette is a light golden brown underneath and the eggs softly set on top, roll it over and over using a palette knife to help if you wish (or simply fold in half). Tilt the pan and let the omelette slide out onto a serving plate. Serve immediately with crusty bread.
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If serving vulnerable groups, elderly people, toddlers, pregnant women and people who are unwell, cook eggs until they are solid.
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.