Germanspinachomelet Recipes

GERMAN SPAETZLE DUMPLINGS

Steps:

• Mix together flour, salt, white pepper, and nutmeg. Beat eggs well, and add alternately with the milk to the dry ingredients. Mix until smooth.
• Press dough through spaetzle maker, or a large holed sieve or metal grater.
• Drop a few at a time into simmering liquid. Cook 5 to 8 minutes. Drain well.
• Saute cooked spaetzle in butter or margarine. Sprinkle chopped fresh parsley on top, and serve.

GERMAN SPINACH OMELET

Steps:

• Mix eggs with salt, pepper, nutmeg, and milk.
• Melt butter.
• Cook in smaller saute pan with lid cause they want it to be tall.
• Add bell peppers; saute.
• Add mushrooms saute.
• Add eggs; stir once.
• Add spinach.
• Cover with lid ajar.
• Cook on low.
• Cook until semi solid (you dont have to do this step).
• Serve like pizza with rye toast.

CREAMED SPINACH

Steps:

• Wash the spinach until the water is clear.
• In a large pot, bring the lightly salted water to a boil.
• Add the spinach to the boiling water - you might need to do it in several portions to fit all of it.
• Let boil for 30 to 60 seconds, then immediately take it out and put it into a bowl with ice water. Discard the cooking water.
• Remove the spinach from the ice water once it has cooled and put it into a colander. Press the spinach by hand to remove as much water as possible. Let continue to drain while you continue with the next steps.
• Dice the onion and heat a pot with the butter.
• Fry the onions in the butter and peel the garlic.
• Once the onions are cooked until translucent, add the garlic with a garlic press and fry for 30 seconds, then add the spinach and stir.
• Next, add the broth and the cream (as explained in the video) and stir.
• Let cook for some minutes, then use an immersion blender to blend it all.
• Mix the flour with a bit of cold water and mix into the spinach.
• Add salt, pepper, and nutmeg to taste.
• Serve with potatoes or mashed potatoes and a fried or boiled egg.

GERMAN-STYLE SPINACH

Steps:

• Cook spinach according to package directions. Drain well and set aside. Saute onion and garlic in butter in a large skillet until tender. Stir in the spinach, bacon, nutmeg, salt and pepper; heat through.

GERMAN CREAMED SPINACH

Steps:

• Wash spinach and steam together with onion for 5 to 10 minutes.
• Finely chop cooked spinach and onion together with the garlic and place in a medium pot.
• Combine flour and oil and and heat in a small sauce pan until golden brown.
• Combine flour mixture with spinach stirring until evenly blended.
• Add milk to spinach stirring to combine with flour mixture.
• Bring to a boil over medium heat, then reduce heat and simmer for 30 minutes or until spinach thickens. Salt to taste.
• Enjoy.

GERMAN POTATO OMELET

Steps:

• In a large skillet, cook potatoes in 2 tablespoons butter for 15 minutes or until browned and tender. Sprinkle with onions; set aside and keep warm. , In a large nonstick skillet, melt remaining butter over medium-high heat. Whisk the eggs and milk. Add egg mixture to skillet (mixture should set immediately at edges). , As eggs set, push cooked edges toward the center, letting uncooked portion flow underneath. When the eggs are set, spoon potato mixture on one side; fold other side over filling. Invert omelet onto a plate to serve. Cut into wedges and season as desired.