Protein Spinach Spätzle with Onion & Ham (Dairy-Free)

Let the frozen puréed spinach thaw. You can briefly boil it for this.

Peel the onions and dice them finely.

Cut the ham into small cubes.

Grate the nutmeg fresh.

Mix the eggs, thawed spinach, salt, pepper, and grated nutmeg in a large bowl.

Gradually add the flour and stir everything vigorously until a thick dough forms. Make sure there are no lumps.

Bring plenty of water to a boil in a large pot. Lightly salt the water. The temperature should be around 100°C (212°F).

Press the dough in portions through a Spätzle sieve or Spätzle press directly into the boiling water. Cook the Spätzle for about 2 minutes until they float to the surface.

Scoop out the cooked Spätzle with a slotted spoon and immediately drain them in a colander. Rinse them briefly with cold water right after so they don't stick together.

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

Add the diced onions to the pan and sauté them until translucent.

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

Add the cooked Spätzle to the pan and toss everything well so the flavors combine. Season with salt and pepper to taste as needed.

Serve the Protein Spinach Spätzle immediately and enjoy your meal!