Lighter Cheese Egg Noodles — Käsespätzle
Around 30% fewer calories and significantly lower saturated fat, reduced-fat cheese used alongside a smaller quantity of full-flavour Gruyère and extra egg whites added to the spätzle dough, with the authentic golden caramelised onion, nutmeg, and melted cheese depth of the classic German dish.
German
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Whisk together 200g flour, 2 whole eggs, 2 egg whites, 80ml skimmed milk, ½ tsp salt, and ¼ tsp ground nutmeg into a smooth, thick batter that falls slowly from a spoon. Thinly slice 2 large onions.
Saute
Heat 1 tsp butter and 1 tsp olive oil in a wide pan over medium-low heat. Add sliced onions and 1 tsp coconut sugar, cook 20–25 minutes stirring regularly until deeply golden and caramelised. Transfer to a bowl.
Boil
Bring a large pot of salted water to a rolling boil over high heat. Working in batches, press spätzle batter through a colander or spätzle maker directly into the water. Cook 2–3 minutes until spätzle float and are cooked through, then remove with a slotted spoon.
Build
Preheat oven to 200°C / 390°F. Layer cooked spätzle and mixed cheese (60g Gruyère and 60g reduced-fat Emmental, both grated) in an ovenproof dish, finishing with a cheese layer on top.
Bake
Place dish in preheated oven for 12–15 minutes until cheese is melted, golden, and bubbling at the edges. Monitor closely to avoid over-browning.
Plate
Remove from oven and top with caramelised onions, scatter with fresh chopped chives, season with salt and pepper, and serve immediately while hot and cheese is still molten.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.