| Level: | Intermediate |
| Total: | 1 hr |
| Prep: | 15 min |
| Inactive: | 30 min |
| Cook: | 15 min |
| Yield: | 4 to 6 servings |
| Level: | Intermediate |
| Total: | 1 hr |
| Prep: | 15 min |
| Inactive: | 30 min |
| Cook: | 15 min |
| Yield: | 4 to 6 servings |
Ingredients
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 3 eggs, lightly beaten
- 1 cup milk
- 1/4 pound smoked bacon, diced
- 1 yellow onion, chopped
- 1 tablespoon olive oil
- Chopped fresh parsley leaves, for garnish
- Kosher salt and freshly ground black pepper
Instructions
- In a medium bowl, combine the flour, salt, and nutmeg. In a separate bowl, combine the eggs and milk. Add the egg mixture to the dry ingredients and stir until smooth; let stand for 30 minutes. Press the batter through a sieve into boiling salted water. Cook about 1 minute. Drop cooked spaetzle into ice water. Drain spaetzle and set aside.
- In a skillet, cook the bacon over medium heat until golden, about 4 to 5 minutes. Add onions and cook until soft, about 4 to 5 minutes. In a separate skillet, saute the cooked spaetzle in the oil until golden. Add the bacon mixture, season as needed with salt and pepper, and garnish with chopped fresh parsley.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 316 |
| Total Fat | 14 g |
| Saturated Fat | 4 g |
| Carbohydrates | 36 g |
| Dietary Fiber | 2 g |
| Sugar | 3 g |
| Protein | 11 g |
| Cholesterol | 97 mg |
| Sodium | 340 mg |
| Serving Size | 1 of 6 servings |
| Calories | 316 |
| Total Fat | 14 g |
| Saturated Fat | 4 g |
| Carbohydrates | 36 g |
| Dietary Fiber | 2 g |
| Sugar | 3 g |
| Protein | 11 g |
| Cholesterol | 97 mg |
| Sodium | 340 mg |
Reviews
Sautéed Onions, Bacon and browned Spätzle… What’s not to live? Great side with Bratwurst. Leftovers are great for breakfast with scrambled eggs.