Melted butter (for greasing)
For the batter
12 eggs
1 cup whole milk (240 ml)
2 tablespoons salt
For the filling
1/4 cup olive oil (60 ml)
3 cloves garlic, minced
1 medium onion, finely chopped
650g diced bacon, cut into pieces
1 tablespoon salt
1 tablespoon chopped fresh parsley
1 pinch black pepper
1 medium tomato, cut into 0.5 cm thick slices (for garnish)
Melted butter (for greasing)
For the batter
12 eggs
1 cup whole milk (240 ml)
2 tablespoons salt
For the filling
1/4 cup olive oil (60 ml)
3 cloves garlic, minced
1 medium onion, finely chopped
650g diced bacon, cut into pieces
1 tablespoon salt
1 tablespoon chopped fresh parsley
1 pinch black pepper
1 medium tomato, cut into 0.5 cm thick slices (for garnish)
Preheat the oven to 200°C (hot)
Grease a baking dish of 26.5 cm x 40 cm with melted butter and line it with parchment paper. Reserve
Prepare the batter: in a medium bowl, beat all ingredients lightly with a hand mixer until well combined
Transfer to the reserved baking dish, reduce oven temperature to 180°C (medium) and bake until firm (about 15 minutes)
Prepare the filling: in a large skillet with hot olive oil, sauté garlic and onion until softened (about 3 minutes)
Add the bacon, mix well and cook until it easily breaks apart when speared with a fork (about 7 minutes)
Add remaining ingredients and stir. Reserve
Tear the batter out of the oven and let cool for about 5 minutes
Unmold onto a clean and dry cloth
Remove parchment paper and spread the reserved filling on top
Roll up along the longer side, transfer to a serving dish and garnish with tomato slices
Serving immediately
139 calories per slice
