🍽️ Pan with Spätzle and Young Spinach

Name: Pan with Spätzle and Young Spinach
Total time: 30 min
Yield: 4 servings
Ingredients: 2 onions; 2 pinch paprika powder; 1 tbsp wheat flour Type 1050 (à 15 g); salt; 100 g baby spinach; 2 tbsp rapeseed oil; 1 tbsp butter (à 15 g); 500 g whole grain spätzle (refrigerated section); 50 ml milk (3.5 % fat); pepper; nutmeg; 100 g grated cheese (e.g. Alpine cheese 45 % fat in dry matter, Emmental 45 % fat in dry matter)

501 kcal · 30 min · 4 servings

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Ingredients

2 onions
2 pinch paprika powder
1 tbsp wheat flour Type 1050 (à 15 g)
salt
100 g baby spinach
2 tbsp rapeseed oil
1 tbsp butter (à 15 g)
500 g whole grain spätzle (refrigerated section)
50 ml milk (3.5 % fat)
pepper
nutmeg
100 g grated cheese (e.g. Alpine cheese 45 % fat in dry matter, Emmental 45 % fat in dry matter)

Instructions

1. Peel the onions, halve them, and slice them into thin strips. Place the strips in a bowl and pat them dry with a kitchen towel. Dust them with paprika powder, flour, and 1 pinch of salt, then mix everything thoroughly.
2. Clean the young spinach, wash it, and spin it dry. Heat the oil in a pan. Fry the onions in it over medium heat for about 5 minutes, turning them occasionally until golden brown. Remove them and let them drain briefly on kitchen paper.
3. Heat the butter in the same pan. Fry the spätzle in it over medium heat for about 5 minutes, turning them occasionally. Stir in the spinach and cook everything for another 3 minutes. Add the milk and boil the mixture for 5 minutes.
4. Season the spätzle pan with salt, pepper, and 1 pinch of freshly grated nutmeg. Stir in the cheese and let it melt over medium heat for 2 minutes. Plate the dish, distribute the fried onions on top, and serve immediately.

Nutrition per serving

kcal: 501
Protein: 21 g · Fett/Fat: 23 g · Carbs: 53 g