Fluffy omelette with herbs and leftover cheeses

I don't know how often it happens to you but in our house every year our fridge has plenty of various leftover cheeses after the Holiday season... How many crackers and how much chutney you can have so to accompany the various cheeses? So, this omelette is a nice idea to use those cheeses up and have a nice and light meal at the same time. The cheeses mentioned are only an indication (just a few of those we usually prefer every Festive season), of course you can use those you have in your fridge. As for the herbs used, don't feel intimidated by the "shepherd's needles" (Myronia in Greek)... if you can't find this herb then again use a different kind

Adapted from a recipe of Tina Webb

from a recipe leaflet of the Greek supermarket "AB Vassilopoulos

Ingredients (for 4 people):
8 eggs
2 egg whites
100gr. of Camembert (or Brie) cheese, cut in pieces
100gr. of Stilton (or roquefort or other blue cheese), coarsely grated
150gr. of Greek Graviera cheese (or French Gruyère or mild yellow Cheddar), coarsely grated
2 tbsp of finely chopped shepherd's needles herb
2 tbsp of finely chopped Spring onions
1 tbsp of finely chopped fresh spearmint (or basil)
1 tbsp of finely snipped chives
1-2 tbsp of fresh milk (or single cream)
2 tbsp of olive oil
black pepper

Method:
Preheat the oven grill to high.

Wash the herbs well, let them drain and finely chop.

In a large bowl beat the eggs and the egg yolks well with a whisk. Add the milk and some pepper and beat again. Add in the bowl the cheeses and the herbs and stir with a spoon.

In a spacious non-stick frying pan (appropriate for the oven too) warm the oil on medium-low heat. When it is properly heated empty the egg mixture in.

Allow the omelette to slowly cook for 5-6 minutes and then transfer the pan under the grill.

Cook for another 5-6 minutes until the omelette it is nicely golden in colour and serve immediately cutting into wedges.