Spätzle omelette

AUTHOR
Eunice Scott
DIFFICULTY
easy
RATING
3 4
COOK TIME
60 mins
TOTAL TIME
60 mins

Ingredients

Servings: 4
  • 150 g dried spaetzle
  • 7-10 Tbsp Salt
  • 150 g frozen peas
  • 100 g Kasseleraufschnitt
  • 1 Head Radicchio
  • 1 Lettuce
  • 4 TABLESPOONS White wine vinegar
  • 1 TEASPOON Sugar
  • 7-10 Tbsp Pepper
  • 4 TABLESPOONS + 2 tsp oil
  • 8 Eggs (size M)
  • 8 TABLESPOONS Milk
  • 4 TABLESPOONS Roasted onions
  • 7-10 Tbsp Pepper from the mill

Directions

  1. 1

    Prepare the spaetzle in boiling salted water according to package instructions, drain and allow to drain. Blanch deep-frozen peas in boiling salted water for about 2 minutes. Drain and let them drain as well. Cut smoked pork sausage into strips. Clean, wash and cut the salad into pieces. Mix vinegar, salt, pepper and sugar. Fold in 4 tablespoons of oil in a thin stream

  2. 2

    Whisk 4 eggs with 4 tablespoons of milk. Season with salt and pepper. Heat 1 tsp. oil in a pan (18 cm Ø). Fry 1/2 of the sliced pork in it at medium heat for about 2 minutes. Add 1/2 of the spaetzle and fry briefly. Pour egg milk into the pan. Add 1/2 of the peas. Cover and let it simmer at low heat for about 15 minutes

  3. 3

    Remove the omelette from the pan, cover and keep warm. Bake the second omelette in the same way. Arrange salad in bowls and drizzle with dressing. Cut omelettes into pieces and arrange on plates. Sprinkle with roasted onions and coarse pepper from the mill

Nutrition Facts

KCAL
620 kcal
CARBS
40 g
FATS
37 g
PROTEINS
31 g