Colorful vegetable egg dumplings

Ingredients for 4 servings:

• 200 g flour
• 125 ml milk
• 6 eggs
• 3 carrots
• 100 g peas
• 100 g corn
• 1 onion(s) or 1 leek
• salt and pepper
• some nutmeg, freshly grated
• some butter for frying
• Chives for sprinkling

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 40 minutes

Mix flour, milk, and 2 eggs with a little salt to form a smooth batter. Bring a pot of salted water to a boil. Using a teaspoon, scoop out the dumplings from the batter and add them to the salted water. As soon as they float to the surface, remove them with a slotted spoon and place them in a sieve. Drain well. Peel the carrots, cut them into small cubes, and cook in salted water until al dente. Add the peas and corn to the boil briefly. Place the vegetables in a sieve and drain well. Finely chop the onion (or leek) and briefly fry them in a little butter. Add the vegetables and dumplings and fry briefly. Beat the 4 eggs, season with salt, pepper, and a little nutmeg, and pour over the dumplings. Mix and allow the egg mixture to set slightly. Place on plates and sprinkle with chives. Serve with a green salad. Tip: These egg dumplings also taste great with other vegetables, making them ideal for using up leftovers.