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  • 2 eggs
  • 1 cup all-purpose flour not whole wheat
  • 2 tablespoons milk
  • 2 tablespoons Dijon mustard
  • 1/4 teaspoon salt
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1 large sweet or red onion
  • 1/2 pound spinach
  • A handful of chopped pancetta bacon ham, cooked chicken and/or mushrooms (optional)


  • Boil a large pot of salted water. Whisk the eggs, flour, milk, mustard and salt in a small bowl. To make the spaetzle, push the batter through the holes of a colander (you need one with very large holes, at least ΒΌ inch) into the boiling water. Or just push small lumps of batter off the edge of a spoon. They're done when they float to the surface. Drain and set aside.
  • Heat butter and olive oil in a large skillet on medium flame. Add the bacon or pancetta (if using) and brown. Add onions and cook for a few minutes, until translucent and soft but not browned. If using mushrooms, push the onions to the side and brown the mushrooms. Add the chicken, if desired, and just heat it through. Add the spinach and cook until just wilted. Add the spaetzle, toss to coat with oil, and cook until they get a bit crispy in spots.