Spaetzle with Ham and Onions
(0 votes)
(0 votes)
Health Score:
65 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
810
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 810 cal. | (39 %) | ||
| Protein | 41 g | (42 %) | ||
| Fat | 37 g | (32 %) | ||
| Carbohydrates | 78 g | (52 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.3 g | (11 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 2.4 μg | (12 %) | ||
| Vitamin E | 2 mg | (17 %) | ||
| Vitamin K | 8.4 μg | (14 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 11.5 mg | (96 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 66 μg | (22 %) | ||
| Pantothenic acid | 1.8 mg | (30 %) | ||
| Biotin | 21.5 μg | (48 %) | ||
| Vitamin B₁₂ | 3 μg | (100 %) | ||
| Vitamin C | 18 mg | (19 %) | ||
| Potassium | 563 mg | (14 %) | ||
| Calcium | 795 mg | (80 %) | ||
| Magnesium | 63 mg | (21 %) | ||
| Iron | 2.7 mg | (18 %) | ||
| Iodine | 25 μg | (13 %) | ||
| Zinc | 5 mg | (63 %) | ||
| Saturated fatty acids | 21.5 g | |||
| Uric acid | 102 mg | |||
| Cholesterol | 319 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 400 grams Pastry flour
- salt
- freshly ground peppers
- ½ tsp Caraway
- 4 eggs
- Nutmeg
- 200 milliliters milk
- 4 Tbsps butter
- 200 grams Emmentaler cheese (grated)
- 3 Red onions
- 150 grams smoked ham (thinly sliced)
- 1 tsp Red wine vinegar
Preparation steps
1.
Cut ham into strips. Peel the onions and cut into thin rings. Cook ham in hot butter until lightly browned. Remove ham. Add onions and cook for about 10 minutes. Season with salt and pepper, sprinkle with caraway seeds and drizzle with red wine vinegar.
2.
Bring salted water to a boil in a large pot.
3.
Mix eggs, nutmeg, milk and a pinch of salt. Add flour and mix quickly. Immediately scrape the dough with a spaetzle maker into the boiling water. Cook for a few minutes until they come to the surface.
4.
Remove the spaetzle with a slotted spoon into a large bowl. Sprinkle with grated cheese, ham and onion mixture and serve.
