Beat the eggs and milk together, then stir in the reduced-fat cheese and dried herbs. Season with black pepper. Pour into the frying pan and cook over a low heat for 4-5 minutes, without stirring, to set the base. Meanwhile, preheat the grill to medium-high.
Put the frying pan under the grill and cook for 4-5 minutes until the surface has set and is golden brown. Serve hot, warm, or cold, cut into wedges - with some salad on the side.
For a packed lunch or picnic, use an insulated container and include a small ice pack to keep the pasta slices cool and fresh.