Spätzle Omelette

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 (ground)
• 5 eggs
• 50 ml milk
• 1 pinch cayenne pepper
• 1 pinch bean spice
• 1 pinch nutmeg

Instructions

1. 1.

   Cut the cheese into small cubes.

2. 2.

   Peel and dice the onions. Wash, trim, halve, seed, remove the white skin of the bell pepper and cut into strips. Clean the mushrooms and slice them.

3. 3.

   Heat the onions, bell pepper, peas, mushrooms and Spätzle in a deep oven‑proof pan with hot butter and season with salt and pepper. Whisk the eggs with milk, add salt, pepper, cayenne pepper, bean spice and nutmeg, then pour into the pan with cheese, mix well and spread evenly. Leave on the stove for another half minute, then bake in a preheated oven at 180°C for about 20 minutes.

4. 4.

   Cook the Spätzle according to package instructions.

5. 5.

   Serve: transfer the Spätzle omelette from the pan onto a plate, cut into pieces and serve warm with extra Spätzle.