We’ve all been there, too many unused ingredients in the fridge, with no idea on how to use them all before they inevitably go bad – if that sounds like your situation then I have the perfect dish for you!

This is a dish I often make whenever I have leftover ingredients in the fridge that need to be used in a pinch

I call it ” The Fridge emptying Egg cake” it’s a VERY simple dish where you can use almost any ingredient that you have leftover in your pantry or fridge.

Below I have written a recipe with the ingredients I usually use in this dish, but feel free to substitute or add any ingredient that comes to mind.

The only thing you’ll need is an oven safe stainless steel pan, a chopping board and an oven with a stovetop.

Lets get started!

Recipe

Danish Egg Cake – with potatoes and chives

A delicious, nutritious and savory egg cake that empties your fridge

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Prep Time 10

Cook Time 30

Servings 4

Ingredients

1 tbsp olive oil extra virgin
1 large Onion thinly sliced
1 handful Broccoli chopped in bouquets
2 cups Chopped potatoes parboiled
1 Red bell pepper sliced
2 cloves Garlic finely chopped
1 Tomato chopped
8 Eggs

Seasoning

1 tsp Red chili flakes
1 tsp Thyme
1 tsp Smoked paprika
1 tsp Sweet paprika
Salt (to taste)
Pepper (to taste)

Optional

Bacon (optional)
1 bunch Chives finely chopped
3-4 Carrots Julienned
grated Cheese (parmesan, cheddar, mozzarella)

Instructions

Preheat your oven to 400°F (≈ 200°C) and heat your olive oil or butter in your best oven safe stainless steel pan over medium heat
Sauté the onions and bell peppers in the olive oil, cook until the onions become transparent. Then add the garlic, broccoli, parboiled potatoes and seasoning. Cook together for a couple of minutes, remember to salt every ingredient when adding.
In a separate bowl mix the eggs together with a fork or whisk until completely homogenized, add salt and pepper
Once all the vegetables have cooked together for a couple of minutes and everything is cooked through (make sure potatoes aren’t too hard in the middle) add the chopped tomatoes and pour over the egg mixture into the pan, carefully shake the pan around to make sure the surface of the pan is coated.
Place a lid on the pan and let the bottom of the egg cake cook for 1 minute or so on the stovetop, then carefully place the pan in the preheated oven. Let it cook for around 30 minutes in the oven, checking on it every 10 minutes or so to make sure to not overcook it. The texture should be a firm yet fluffy eggcake
When the time is up remove the pan from the oven carefully (wear an oven mitt) the intended result is a delicious, firm yet fluffy egg cake, salt and pepper to taste and enjoy!

Danish egg cake – with potatoes and chives