Rolled pancetta and treviso frittata | Gourmet Traveller

Ingredients

• 8 slices flat pancetta (about 75gm)
• 100 gm treviso leaves
• 2 tsp olive oil
• 4 eggs, whisked and seasoned to taste
• Pecorino besciamella
• 150 ml milk
• 1 fresh bay leaf
• 80 gm butter
• 15 gm plain flour
• 60 gm finely grated Pecorino Romano (¼ cup)