Whisk the eggs with the milk, flour and about half of the grated Parmesan and season with salt and pepper. Cut some chives into fine rolls and add to the egg mixture. Heat a non-stick pan on a low flame and add a little butter. Just enough so that the bottom of the pan is just moistened. In the meantime, halve the tomatoes and dice the salami. Then put the egg mixture in the pan, cover with the salami and the tomatoes (skin side down!), Sprinkle a few more chopped herbs over the top and let the whole thing slowly stand covered. Sprinkle plucked basil and parmesan on top before serving. This recipe can be varied as desired.
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