In a mixing bowl break twelve eggs, add salt and pepper and whisk. In a small omelette pan, heat some oil over a moderate heat and add one sixth of the omelette mix, add the herbs, spinach and Parmesan cheese. Cook, and once the egg is brown underneath, transfer it to a plate and return it to the pan to cook the other side.
Repeat this five more times until you have six omelettes. Once cool, spread the cream cheese on three of the omelettes and sandwich this with the other three. Lay on top of each other in a cake tin and chill overnight.