Whisk egg and milk. Season with salt and pepper. Heat oil in a coated pan and let the egg fry in it. Clean, wash and slice the leek and tomato.
Quarter salami. Peel and coarsely grate the carrot. Slide the egg pancakes onto a plate. Briefly sauté the leek in the frying fat. Add salami. Place tomato slices on the pancake. Add the leek vegetables and the grated carrot.
Sprinkle with coarse pepper and garnish with parsley.