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🍽️ Crunchy Spätzle Omelette

572 kcal · 30 min · 4 servings

Ingredients

• 100 g Gruyère cheese
• 2 onions
• 1 red bell pepper
• 100 g peas (frozen)
• 100 g mushrooms
• 2 tbsp butter
• 300 g cooked spätzle
• salt
• pepper (from the mill)
• 5 eggs
• 50 ml milk
• 1 pinch cayenne pepper
• savory (1 pinch each)
• nutmeg (1 pinch each)

Instructions

1. 1. Cut the cheese into small cubes.
2. 2. Peel the onions and cut them into cubes.
3. 3. Wash the bell peppers, halve them, and remove the stem and white seeds.
4. 4. Cut the bell peppers into thin strips.
5. 5. Clean the mushrooms and slice them.
6. 6. Cook the spätzle according to the package instructions.
7. 7. Preheat the oven to 180 degrees Celsius.
8. 8. Heat butter in an oven-safe pan.
9. 9. Add the onions, bell peppers, peas, mushrooms, and cooked spätzle to the pan.
10. 10. Season the mixture with salt and pepper.
11. 11. Whisk the eggs with the milk.
12. 12. Season the egg mixture with salt, pepper, cayenne pepper, thyme, and grated nutmeg.
13. 13. Add the egg mixture and cheese cubes to the pan mixture.
14. 14. Mix everything well and distribute it evenly.
15. 15. Let the omelette cook on the stove for another half minute.
16. 16. Bake the omelette in the preheated oven for about 20 minutes.
17. 17. Turn the finished omelette out of the pan onto a plate.
18. 18. Cut the omelette into pieces.
19. 19. Serve the omelette warm together with the remaining spätzle.

Nutrition per serving

• kcal: 572
• Protein: 29 g · Fett/Fat: 24 g · Carbs: 60 g