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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Deutschland >> German

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Prepare spaetzel: Combine the dry ingredients (add a bit of nutmeg to taste if doing it for German Cooking, omit if for Hungarian) | 2. Add the milk and egg and mix together into a batter of sorts. | 3. Meanwhile, have a wide pan of water with salt boiling. | 4. Take the batter and put it into a spaetzle maker, or I used a French fry basket, and rubbed it with the bottom of a spatula to break it up. | 5. When the Spaetzle float, remove with a slotted spoon and put them into a colander. | 6. Fry onion in a little oil until very brown and crispy.Set aside. | 7. In heavy (preferably non-stick) skillet, heat spaetzle in a little butter. | 8. Grate cheese and toss into spaetzle. | 9. When cheese melts, transfer to large bowl and sprinkle with onion. | 10. Serve hot. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
flour	1	cup		578.28	126.6054	9.401	2.2436
egg	1			71.5	0.36	6.28	4.755
milk	1/2	cup		74.42	5.8316	3.843	3.9894
salt	1/2	teaspoon		-	-	-	-
nutmeg				-	-	-	-
onion	1		sliced	64.0	14.944	1.76	0.16
oil				-	-	-	-
butter				-	-	-	-
gruyere	1/2			272.58	0.2376	19.6746	21.3444

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.