Baby Spinach Spätzle Skillet

Ingredients

• 2 onions
• 2 pinch paprika powder
• 1 tbsp wheat flour type 1050 (15 g)
• Salt
• 100 g Baby spinach
• 2 tbsp Rapeseed oil
• 1 tbsp butter (15 g)
• 500 g whole grain spätzle (refrigerated section)
• 50 ml Milk (3.5% fat)
• Pepper
• nutmeg
• 100 g grated cheese (e.g., Bergkäse 45% fat in whey, Emmental 45% fat in whey)

Instructions

1. 1.

   Peel and halve onions, cut into thin strips, place in a bowl and pat dry. Sprinkle with paprika powder, flour and a pinch of salt; mix well.

2. 2.

   Wash and spin-dry baby spinach. Heat oil in a pan. Cook onions over medium heat for about 5 minutes, turning until golden brown. Remove and let drain briefly on kitchen paper.

3. 3.

   Heat butter in the same pan. Add spätzle and cook over medium heat, stirring, for about 5 minutes. Mix in spinach and cook together for 3 minutes. Add milk and simmer for 5 minutes.

4. 4.

   Season the baby spinach spätzle skillet with salt, pepper and a pinch of freshly grated nutmeg. Stir in cheese and let melt over medium heat for 2 minutes. Plate the dish, top with the roasted onions, and serve immediately.