Mix flour, egg, milk and pinch of salt to a thick batter.
Heat oil in a non-stick pan, pour batter in portions, spread thinly and bake until golden brown on both sides. Repeat this process until the batter is used up.
Let cool, roll up like a strudel and cut the frittatas into thin strips.
Put frittatas into soup plates, pour hot beef broth over them and sprinkle chives on top.
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