Baked Spaetzle
Baked Spaetzle - German favorite dish, served as a casserole - cheap and full of flavor!
Healthy, because
Even smarter
Nutritional values
Noodles and cheese are appealing to most children (and parents). In this delicious vegetable-spätzle combination, kids get the taste they crave plus a generous portion of vitamins and minerals, including vitamins B1, B6, folic acid and the mineral magnesium.
The casserole with whole wheat spaetzle is particularly hearty and rich in fiber. If your family turns up their nose at whole wheat pasta, cook a mix of normal and whole wheat varieties.
(Percentage of daily recommendation)
| Calorie | 295 cal. | (14 %) | ||
| Protein | 13 g | (13 %) | ||
| Fat | 9 g | (8 %) | ||
| Carbohydrates | 37 g | (25 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5 g | (17 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.7 μg | (4 %) | ||
| Vitamin E | 2.3 mg | (19 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 3.9 mg | (33 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 46 μg | (15 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 7.8 μg | (17 %) | ||
| Vitamin B₁₂ | 0.7 μg | (23 %) | ||
| Vitamin C | 37 mg | (39 %) | ||
| Potassium | 312 mg | (8 %) | ||
| Calcium | 178 mg | (18 %) | ||
| Magnesium | 57 mg | (19 %) | ||
| Iron | 2.1 mg | (14 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 1.8 mg | (23 %) | ||
| Saturated fatty acids | 4 g | |||
| Uric acid | 53 mg | |||
| Cholesterol | 132 mg |
Ingredients
- Ingredients
- salt
- 1 lb
- 1 sm stalk Leeks
- 11 ozs Cherry tomatoes
- 2 Bell pepper (1 each red and yellow)
- 1 Zucchini
- 1 Tbsp olive oil
- 4 ozs aged Gouda
- 3 eggs
- ¾ cup Heavy cream
- peppers
- Nutmeg
Kitchen utensils
Preparation steps
Bring a large pot of salted water to a boil and cook the spaetzle until al dente according to package instructions.
Meanwhile, halve leek lengthwise and remove dark-green part. Rinse white part, drain and cut into 1/2-inch wide strips.
Rinse cherry tomatoes, drain and cut in half.
Cut peppers into quarters, remove seeds, rinse, dry and cut into thin strips.
Rinse zucchini, wipe dry, halve lengthwise and cut into slices.
Drain spaetzle in a sieve, rinse under cold water and drain well.
Brush a baking dish with the oil. Mix the spaetzle with the prepared vegetables and spread in the dish.
Finely grate the cheese into a bowl. Add the eggs and cream and whisk with a fork.
Season the egg mixture with salt, pepper, and freshly grated nutmeg. Pour into the baking dish and bake in a preheated oven at 400°F until golden brown, 25-30 minutes. Let cool slightly before serving.
