Spätzle casserole with cabanossi, peppers, mushrooms and egg milk

Name: Spätzle casserole with cabanossi, peppers, mushrooms and egg milk
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 300 g Spätzle; 7-10 Tbsp Salt; 250 g Cabanossi; 1 green pepper; 200 g Mushrooms; 2 red onions; 2 TABLESPOONS Sunflower oil; 5 Eggs (size M); 250 ml Milk; 7-10 Tbsp Pepper; 7-10 Tbsp grated nutmeg; 100 g grated gouda cheese; 7-10 Tbsp Parsley; 7-10 Tbsp Grease

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

300 g Spätzle
7-10 Tbsp Salt
250 g Cabanossi
1 green pepper
200 g Mushrooms
2 red onions
2 TABLESPOONS Sunflower oil
5 Eggs (size M)
250 ml Milk
7-10 Tbsp Pepper
7-10 Tbsp grated nutmeg
100 g grated gouda cheese
7-10 Tbsp Parsley
7-10 Tbsp Grease

Directions

1
Prepare the spaetzle in boiling salted water according to the instructions on the packet. Cut Cabanossi into slices. Clean, wash and cut the peppers into strips. Clean and wash the mushrooms. Peel onions and cut into slices.
2
Heat the oil in a pan. Fry the sausage and vegetables for approx. 3 minutes, turning them over. Fold in spaetzle. Whisk eggs and milk. Season to taste with salt, pepper and nutmeg. Grease 4 casserole dishes (each with a capacity of approx. 300 ml or 1 large dish) and distribute the spaetzle mixture in the dishes.
3
Sprinkle with egg milk and sprinkle with cheese. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 30 minutes. Garnish with parsley.