Summary

Ingredients

• 200 g flour
• 125 ml milk
• 6 egg (s)
• 3 carrot (s)
• 100 g peas
• 100 g corn
• 1 onion (s), or piece leek
• salt and pepper
• some nutmeg, ground
• some butter, for frying
• Chives, for sprinkling

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Instructions

1. Mix the flour, milk and 2 eggs with a little salt to form a smooth dough.
2. Bring salted water to the boil in a saucepan. Remove dumplings from the dough with a teaspoon and add to the salted water. As soon as they float to the surface, remove them with a sieve scoop and place them in a sieve. Drain well.
3. Peel the carrots, cut into small cubes and cook in salted water until al dente. Let the peas and corn cook briefly at the end. Also put the vegetables in a sieve and drain well.
4. Cut the onion (or leek) into small pieces and briefly toast in a little butter. Add vegetables and dumplings and let fry briefly.
5. Beat the 4 eggs, season with salt, pepper and a little nutmeg and pour over the dumplings. Mix together and let the egg mixture set a little.
6. Place on the plates and sprinkle with a little chives.
7. Serve with a green salad.
8. Tip: The egg dumplings also taste very good with other vegetables and are therefore ideal for processing vegetable residues.