Spinach spaetzle pan
Green leafy vegetables bring a lot of beta-carotene. Spinach supports our eyesight and ensures healthy skin. In addition, the iron contained in it promotes blood formation, while abundant vitamin E protects cells from free radicals.
Instead of a baby spinach spaetzle pan, you can also prepare a gnocchi or pasta pan in the same way. In winter, you can also replace the baby spinach with young kale.
(Percentage of daily recommendation)
| Calorie | 501 cal. | (24 %) | ||
| Protein | 21 g | (21 %) | ||
| Fat | 23 g | (20 %) | ||
| Carbohydrates | 53 g | (35 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.9 g | (10 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 1.2 μg | (6 %) | ||
| Vitamin E | 2.3 mg | (19 %) | ||
| Vitamin K | 105.3 μg | (176 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 3.7 mg | (31 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 78 μg | (26 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 15.5 μg | (34 %) | ||
| Vitamin B₁₂ | 0.9 μg | (30 %) | ||
| Vitamin C | 16 mg | (17 %) | ||
| Potassium | 425 mg | (11 %) | ||
| Calcium | 110 mg | (11 %) | ||
| Magnesium | 41 mg | (14 %) | ||
| Iron | 2.2 mg | (15 %) | ||
| Iodine | 16 μg | (8 %) | ||
| Zinc | 1.4 mg | (18 %) | ||
| Saturated fatty acids | 4.7 g | |||
| Uric acid | 47 mg | |||
| Cholesterol | 163 mg | |||
| Complete sugar | 4 g |
Ingredients
- Ingredients
- 2 onions
- 2 pinches ground paprika
- 1 Tbsp flour
- salt
- 5 ozs Baby spinach
- 2 Tbsps Canola oil
- 1 Tbsp butter
- 18 ozs Whole-wheat spaetzle (refrigerated shelf)
- 3 Tbsps milk (whole)
- peppers
- Nutmeg
- 3 ½ ozs grated Cheese (e.g. mountain cheese such as Emmentaler)
Preparation steps
Peel and halve the onions, cut into thin strips, place in a bowl and pat dry. Dust with paprika powder, flour and 1 pinch of salt and mix everything well.
Clean baby spinach, wash and spin dry. Heat oil in a frying pan. Fry onions in it over medium heat for about 5 minutes, turning until golden brown. Remove and drain the fried onions briefly on kitchen paper.
Heat butter in the pan. Fry spaetzle in it over medium heat, turning, for about 5 minutes. Mix in spinach and cook for 3 minutes. Add milk and cook for 5 minutes.
Season baby spinach spaetzle pan with salt, pepper and 1 pinch of freshly grated nutmeg. Fold in cheese and melt over medium heat for 2 minutes. Transfer baby spinach spaetzle skillet to plates. Spread fried onions on top and serve immediately.