Crack the eggs into a blender. Pour in heavy cream. Add herbs, a pinch of oregano, and season with salt and pepper. Blend everything together until homogeneous.
Melt a teaspoon of butter in a medium skillet. Gently pour half of the beaten eggs into the pan and cook until just beginning to set.
Arrange half of the camembert slices on top. Cook just until the cheese begins to melt.
Carefully begin to roll the omelette. Once you have rolled up the omelette, put it back to the edge of the pan.
Pour the other half of beaten eggs into the pan. Arrange remaining cheese slices on top and roll the omelette when the egg is set.
Transfer to a serving plate and serve immediately sprinkled with black pepper, chopped parsley, or chives.