Protein Spinach Spätzle with Ham, Cream & Parmesan

Put the frozen spinach in a pot and cook it until it's completely thawed. Squeeze out excess water from the spinach to get it as dry as possible.

Peel the onions and dice them finely.

Cut the ham into small cubes.

Finely grate the nutmeg and Parmesan.

In a large bowl, mix the eggs, thawed spinach, salt, pepper, and grated nutmeg well together.

Gradually work the flour into the mixture until a thick, smooth spätzle dough forms. Stir vigorously until there are no lumps left.

Bring enough salted water to a boil in a large pot.

Press the spätzle dough in portions through a spätzle grater or spätzle sieve directly into the boiling water.

Let the spätzle cook for about 2 minutes until they float to the surface.

Scoop out the spätzle with a slotted spoon, pour them into a colander, and immediately rinse them with cold water so they don't stick together. Let them drain well.

Heat the olive oil in a large pan over medium heat.

Add the finely diced onions and sauté them until translucent.

Add the ham cubes and roast them for about 3 minutes until they are slightly crispy.

Add the prepared spätzle to the pan and stir them well into the onion-ham mixture.

Pour in the cream and let everything simmer for about 2 minutes until the sauce thickens slightly.

Fold in the grated Parmesan and season the spätzle with additional salt and pepper if needed.

Serve the Protein Spinach Spätzle immediately and enjoy them warm.