Cheese Spaetzle, with Difference
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 15 mins |
| Total Time | 25 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 800 g spaetzle, fresh from the refrierated counter or homemade
- 100 g Kat ham, diced
- 2 onion (s), diced
- 2 teaspoons oil
- 4 slices processed cheese, 20%
- 500 ml milk, low-fat, 1.5% fat
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Sweat the onions and the ham in the oil in a non-stick pan. Add the spaetzle and fry lightly. Deglaze with the milk, bring to the boil and melt as much cheese in it while stirring until the sauce has the desired consistency! Season to taste with salt and pepper.
- 7 Flex-P. per serving.
- If you like more sauce, you can use more milk, but then correspondingly more processed cheese.
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