Danish Æggekage Egg Cake Omelet

Step 1: Whisk eggs until beaten.

Step 2: Whisk cornstarch into milk until combined.

Step 3: Add to eggs beat well.

Step 4: Add salt and a little freshly ground pepper to taste and add a little grated nutmeg.

Step 5: Fry the bacon slices over medium heat in oven proof skillet.

Step 6: Do not heat too high, as the fat must not burn!

Step 7: Also cook the sausages and chop them when cooked; leave fat in pan.

Step 8: Remove them both onto paper towels.

Step 9: Then pour the egg mass into the pan with the bacon fat and let it slowly harden.

Step 10: In the process, shake the pan in careful circles, but DO NOT use a spatula or anything else to stir your omelet, so the bottom sets.

Step 11: It must be allowed to harden without stirring.

Step 12: Put in a 325 degree oven.

Step 13: The baking time 25 minutes at 325 degrees F

Step 14: When the omelet is almost ready, add sausages, bacon, halved tomatoes and freshly chopped chives, and season to taste.