In a mixing bowl break 10 eggs, add salt and pepper and whisk.
In an omelette pan, heat some oil over a moderate heat and add a quarter of the omelette mix to the pan, set and add the herbs. 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 to produce three more omelettes.
Once cool, arrange the ham on the omelette and carefully roll it up. Place in the fridge until required. Serve cold.
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.