Kasespatzle
Handmade egg spatzle layered with melted mountain cheese and topped with caramelized onions.
✍️ Veg.Pub EditorialPublished 2026-05-22👁 55 views
Calories
520
kcal
Servings
2
Prep time
45
min
Diet
ovo-lacto
🧺 Ingredients
- All-purpose flour250g
- Eggs3
- Milk or water100ml
- Emmental or Gruyere cheese (grated)150g
- Onions2
- Butter2 tbsp · Swap: olive oil
- Salt and nutmega pinch
👩🍳 Steps
- 1Whisk flour, eggs, milk, salt and a little nutmeg into a thick smooth batter and rest 10 minutes.
- 2Slice the onions and cook slowly in butter until golden and caramelized; set aside.
- 3Bring a pot of salted water to a boil, press the batter through a spatzle maker or colander, and cook until the dumplings float, then drain.
- 4While hot, layer the spatzle alternately with grated cheese in a pan or dish so the residual heat melts the cheese.
- 5Top with the caramelized onions, optionally broil briefly until stringy, and serve hot.
📊 Nutrition
| Protein | 20g |
| Iron | 3mg |
| Calcium | 300mg |
| Fiber | 3g |
Introduction
Kasespatzle is a home-style favorite of southern Germany and the Alpine region, often called German mac and cheese. Handmade egg dumplings coated in melted cheese are filling and comforting.
Wellness Benefits
- Eggs and cheese add calcium and high-quality protein for plenty of energy.
- Onions are warming and move qi; slow-cooked they turn sweet and aid digestion.
- Warm and satisfying overall, it is especially good for cold seasons.
Nutrition Highlights
- Cheese provides abundant calcium and eggs supply complete protein.
- A serving is high in protein and calories, useful for refueling after activity.
Tips
- The batter should be thick enough to cling to a spoon for chewy dumplings.
- Layer with cheese while still hot so it melts evenly.
Author: Veg.Pub Editorial
Source: 改编自各国传统素食 · License: 原创改编
