1cup(250 mL) grated medium cheddar cheese, divided
1red onion, sliced into rings & separated
pinch garlic powder
dash soy sauce (see notes)
pinch pepper
Directions
Cook yellow split peas in water for about 25 minutes or until tender. Drain and rinse. Set aside.
Heat canola oil in a large skillet over medium-low heat. Sauté green onions and zucchini slices until slightly tender, about 5 minutes. Add cooked yellow split peas. Stir gently.
Layer tomato slices over top and sprinkle with 2/3 cup (150 mL) shredded cheese. Layer onion rings over mixture and add remaining cheese. Sprinkle garlic powder, soy sauce and pepper over top.
Reduce heat to low, place lid on the pan and heat ingredients for about 5 minutes. Serve immediately.
Notes
To make this recipe gluten-free, use gluten-free soy sauce or tamari instead of regular soy sauce.
1cup(250 mL) grated medium cheddar cheese, divided
1red onion, sliced into rings & separated
pinch garlic powder
dash soy sauce (see notes)
pinch pepper
1
Cook yellow split peas in water for about 25 minutes or until tender. Drain and rinse. Set aside.
2
Heat canola oil in a large skillet over medium-low heat. Sauté green onions and zucchini slices until slightly tender, about 5 minutes. Add cooked yellow split peas. Stir gently.
3
Layer tomato slices over top and sprinkle with 2/3 cup (150 mL) shredded cheese. Layer onion rings over mixture and add remaining cheese. Sprinkle garlic powder, soy sauce and pepper over top.
4
Reduce heat to low, place lid on the pan and heat ingredients for about 5 minutes. Serve immediately.
Yum
Sounds delicious
Haven’t tried it yet- sounds good
Delicious!
The only change to the method was to place under the grill until cheese golden and onions cooked more.