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Cathy Katin-Grazzini

Cathy’s Kitchen Prescription LLC


Split Pea Eggless Omelets  


If you have a grain mill, you can do some pretty cool things, like grinding legume flours.  Split pea flour, for example, makes particularly tasty “omelets” and I love their pale green interiors. Filled here with cauliflower, yellow squash, petite peas, and bell peppers, and doused in my easy-cheesy sauce. Perfect for brunch on a lazy Sunday morning or a light supper.


Prep time 30 minutes                 Cooking time 30 minutes               About about 6





1 cup flour from 1 cup of dry split green peas, roasted 

2 teaspoon freshly ground flaxseed

2 teaspoon arrowroot

1 tablespoon nutritional yeast

1 tablespoon baking powder

¾ teaspoon black salt (kala namak) for an eggy flavor, or 1 teaspoon shiro miso

¼ teaspoon white pepper

½ teaspoon ground turmeric

¼ teaspoon granulated onion

¼ teaspoon granulated garlic

½ teaspoon apple cider vinegar

1¾ cups unsweetened almond milk


Vegetable filling

4 shallots, sliced thinly

1 leek, greens and whites, sliced thinly

1 ½ teaspoons dried thyme leaves or 1 tablespoon fresh thyme

Dry vermouth to deglaze pan

1 small cauliflower, cut into small florets and blanched until tender-crisp

1 yellow squash, quartered lengthwise and sliced

6 orange baby bell peppers, cored and roasted

1 cup baby petite peas, defrosted

Grinds of white pepper


1 cup easy-cheesy sauce




Blanch the cauliflower florets briefly until just tender-crisp. Shock in an ice water bath to halt cooking and crisp up.


In a toaster oven set for 375°F/190°C, roast the bell peppers for 20 to 30 minutes or until lightly toasted and soft. Slice in strips.


In a 170°F/77°C preheated oven, roast the split peas in a baking tray for 30 minutes. Cool. Grind in a grain mill into flour.  


Add the split pea flour, ground flaxseed, arrowroot, nutritional yeast, baking powder, black salt, if using, white pepper, ground turmeric, and granulated onion and garlic to a blender. Pulse to combine.


Add the vinegar and miso, if using, to the almond milk and add to the blender. Blend at high speed. The batter should be a little dense like pancake batter, rather than thin crêpe batter.  


Preheat the stainless sauté pan over medium heat for 3 minutes.


Add the shallots, leeks, and thyme, stirring. Cover, lower heat slightly and cook for a few minutes. Remove cover and deglaze the pan, as needed, with a small splash of vermouth, scraping the sugars from the pan.


Add the yellow squash and cook them for a few minutes.  Stir in the cauliflower florets and cook for 2 minutes, and then the sliced peppers and peas.  Season with pepper. Turn off the heat. Cover and keep warm as you cook the omelets.


Preheat a non-stick skillet over a medium-low flame for 3 minutes.


If you made easy-cheesy sauce in advance, reheat it now over low heat, whisking. If it remains too dense to spoon on easily, thin with a small amount of almond milk.


Pour batter into the skillet, swirling the pan to create a 6-7” circle.  Cover the pan for a minute and cook until the batter sets and begins to brown along its edges.  Cook one side only.  Remove when the underside is lightly golden and the interior is dry.


Transfer to a plate, pile the sautéed vegetables on one side.  Spoon on easy-cheesy sauce and fold the omelet over the filling.  Keep warm in a 150°F/66°C oven as you prepare the others.

Split Pea Eggless Omelets