Cheese Spaetzle / Käsespätzle

Very delicious! I rather liked that the proportions of ingredients could were easily re-scalable (think 1 egg per 100g flour etc) but I'd rather add a few more onions (roughly one per 100g flour).

Luckily I had a Spätzle-maker (very fancy, but very simple, too), so I didn't need to cut the Spätzle; but there's definitely no need to reheat the Spätzle in a pan or in the oven, just layer them in a bowl with cheese and onions and cover with a lid until you're ready.

Serve with a salad (lamb's lettuce would be a very typical Swiss choice) or vegetables and enjoy!

Edited 1 July 2014: I made a portion using 3 eggs, serving two as a main dish; also used 2 large onions and 150g cheese. This was well-balanced, but a bit too much for the two of us. For two, you can better use 2 eggs, and serve it with a salad and (perhaps) a small dessert.