150g split peas,
100g shredded cheese,
1 tbsp. olive oil,
1 tsp. thyme leaves,
Cook the peas in 1 liter of boiling salted water for about 1 hour with the onion, garlic, thyme and potatoes.
When the peas are crushed, strain if necessary, and reduce until it turns into a thick mash.
Then add olive oil, grated cheese and egg yolks. Whisk the egg whites and fold them slowly in the preparation.
Transfer in a soufflé dish and bake 30-35 minutes in a hot oven, controlling the cooking at all times.