Preheat the oven to 190 degrees C.

Heat the butter and a little olive oil in a non-stick skillet. add the finely chopped garlic, carrots and onion, stir well.

When the onions are just beginning to turn a light golden, add the tomatoes and mix well for about 5 minutes over a medium heat.

While the veggies are cooking, crack open the eggs into a mixing bowl and whisk them well with milk, cream, salt n pepper. set aside.

Crumble haloumi and add parsley and basil to the tomatoes. Remove from the heat.

Transfer the cooked and slightly cooled vegetables (the potatoes should be tender) to an ovenproof / earthenware dish and spread them in an even layer.

Bake in the oven for about 12 minutes. I would advice to check at 10 minutes for the right amount of fluffiness. :)

Put the salami slices on a girdle. One minute on each side. Roll the frittata in each slice, and eat away!