In a bowl, make a well in the oatmeal and crack the eggs into the centre. Beat the eggs with a hand beater, adding the oatmeal as you beat. Slowly add the milk and continue to beat until the mixture forms bubbles on the surface and has the consistency of double cream. Add the herbs and set aside for 15 - 20 minutes.
If the mixture becomes too thick, add some more milk, and mix again. Lightly oil a small omelette pan. Drop 1/4 cup of oat batter into the pan and spread it evenly across the base. Cook one side of the flatcake until you see air bubbles over the uncooked surface. Ease it gently from the sides of the pan and flip over to cook the other side.
Serve immediately.