1. Heat oil in a wok over a medium heat. Add leeks and bacon and stir-fry for 5 minutes or until bacon is crisp. Transfer leek mixture to a bowl. Add parsley, basil and oregano and mix to combine. Set aside.

2. Place eggs, milk, cheese and black pepper to taste in a bowl. Whisk to combine. Pour one-quarter of the egg mixture into wok and swirl so mixture covers base and sides. Top with one-quarter of the leek mixture and cook for 1 minute or until set. Remove from wok, roll up and place on a slice of toast. Repeat with remaining mixture to make 4 omelettes.