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🍽️ Baked Spätzle

295 kcal · 30 min · 4 servings

Ingredients

• Salt
• 500 g Spätzle
• 200 g Leek (1 small stalk)
• 300 g Cherry tomatoes
• 400 g Bell peppers (1 red and 1 yellow each; 2 Bell peppers)
• 200 g small Zucchini (1 small Zucchini)
• 1 tbsp Olive oil
• 125 g medium-aged Gouda (30 % fat in dry matter)
• 3 Eggs
• 200 ml Cooking cream
• Pepper
• Nutmeg

Instructions

1. 1. Bring plenty of salted water to a boil in a large pot.
2. 2. Cook the spätzle according to package instructions until just tender.
3. 3. Halve the leek lengthwise and remove the green part.
4. 4. Wash and clean the white part of the leek.
5. 5. Cut the white part into strips about 1 cm wide.
6. 6. Rinse the cherry tomatoes and halve them.
7. 7. Quarter the bell peppers and remove the seeds.
8. 8. Wash the pepper pieces and cut them into thin strips.
9. 9. Wash the zucchini and pat it dry.
10. 10. Halve the zucchini lengthwise and slice it.
11. 11. Drain the spätzle in a colander.
12. 12. Rinse the spätzle briefly under cold running water.
13. 13. Let the spätzle drain well.
14. 14. Grease a baking dish with the oil.
15. 15. Mix the spätzle with the prepared vegetables.
16. 16. Place the mixture in the baking dish.
17. 17. Grate the cheese finely and place it in a bowl.
18. 18. Beat the eggs into the bowl with the cheese.
19. 19. Add the cooking cream.
20. 20. Whisk everything together with a fork.
21. 21. Salt and pepper the egg cream.
22. 22. Grate some nutmeg over it.
23. 23. Pour the egg cream over the vegetable spätzle.
24. 24. Preheat the oven to 200 °C (convection 180 °C, gas: level 3).
25. 25. Bake the spätzle for 25-30 minutes until golden brown.

Nutrition per serving

• kcal: 295
• Protein: 13 g · Fett/Fat: 9 g · Carbs: 37 g