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Vegan Spring Pea Frittata

Peas thrive in Springtime so let’s use them in a savory, protein-rich frittata, along with potatoes, shallots and fresh herbs. Gluten-free, nut-free, soy-free.

cast iron skillet with a partially sliced frittata with text overlay "vegan spring pea frittata"

My garden has been thriving this year! Well, at least so far. The weather is starting to heat up here in Vegas so things could change. But, a month ago I was harvesting many rounds of snap peas off of the vines and let some grow large enough to harvest the peas instead of eating in a stir fry. I did use some of the whole snap peas in this wonderful roasted veggie salad over on my instagram, though!

fresh spring produce loose and in ramekins on a cutting board

The base of this frittata is nearly the same as my hash brown-crusted frittata, and I love it because it’s allergy-friendly plus high in protein. It doesn’t hurt that chickpea flour is much cheaper per serving than most egg substitutes on the market! I love the textures that the peas and diced potatoes add to the rich base of this dish.

collage of shucking peas and chopped shallots and herbs

Substitutions + tips:

  • Fresh peas – I shucked these from ripened snap peas but you can use frozen peas as well!
  • Shallots – I love that these are right in-between an onion and garlic in terms of flavor and intensity. But, if you can’t get your hands on some, use 1 cup diced yellow onion.
  • Kale – chard or spinach will also work, or even arugula!
  • Chickpea flour – also known as garbanzo flour and can be found in most grocery stores! I suggest storing the remainder in your freezer between recipes to keep it fresh.
  • Kala Namak – this is also known as Indian Black Salt and has a sulfuric smell and taste, so it imparts some eggy flavor. You can find this affordably at Indian or International markets, and if need be, online.
  • Nutritional yeast – this inactive yeast provides a savory flavor and umami to the frittata.
  • Cast iron skillet – I like using this because the heat is dispersed well, and it goes easily from stove to oven. If you have a steel pan that is oven-safe, that will also work!
collage of sautéing veggies in cast iron for vegan frittata

Other delicious breakfast dishes!

Cast iron skillet on cooling rack with baked frittata inside of it
cast iron skillet with a partially sliced frittata with slice on plate next to it

Vegan Spring Pea Frittata

Yield: 4 servings
Prep Time: 10 minutes
Cook Time: 45 minutes
Cooling Time: 15 minutes
Total Time: 1 hour 10 minutes

Peas thrive in Springtime so let's use them in a savory, protein-rich frittata, along with potatoes, shallots and fresh herbs. Gluten-free, nut-free, soy-free.


  • 1 tablespoon (15 ml) olive oil
  • 3 shallots, thinly sliced
  • 1 heaping cup (175 g) 1/4-inch-diced Yukon potato
  • 1 cup (135 g) fresh peas
  • 1 cup (35 g) chopped kale
  • 1/4 cup (60 ml) water
  • 2 tablespoons (4 g) chopped fresh parsley
  • 2 tablespoons (3 g) chopped fresh dill
  • 1 cup (135 g) chickpea flour
  • 1/4 cup (20 g) nutritional yeast
  • 2 tablespoons (16 g) cornstarch
  • 2 teaspoons Kala namak, Indian black salt
  • 1 teaspoon onion powder
  • 1 teaspoon baking powder
  • 1/4 teaspoon white pepper
  • 1/4 teaspoon ground turmeric, optional
  • 14 ounces (425 ml) hot vegetable broth
  • Vegan sour cream, for topping (Optional)


    1. Preheat oven to 375ºF (190ºC, or gas mark 5). In a 9-inch (23 cm) cast iron skillet or oven-safe pan, heat oil over medium heat. Once hot, add shallots and potatoes, and saute for 5 to 7 minutes or until potatoes are lightly browned and shallots are translucent.
    2. Next, add peas, kale, and water to the pan, stir to combine, and cover with a lid to steam for 5 minutes. Stir parsley, dill, and a pinch of salt into the veggie mixture, and remove pan from heat.
    3. Whisk together the chickpea flour, nutritional yeast, cornstarch, kala namak, onion powder, baking powder, white pepper, and turmeric, if using, in a large bowl. Pour the vegetable broth into the chickpea flour mixture and whisk until combined.
    4. Pour it over the top of the veggies, place the skillet in the oven and bake for 28 to 32 minutes, or until the top is matte and slightly firm. Remove the skillet from the oven and let cool on a rack for 15 to 20 minutes before serving. Top each slice with a dollop of vegan sour cream and some extra pieces of dill if you'd like!
    5. If storing for later, wait 30 minutes before cutting the frittata into quarters. Transfer to 4 storage containers and store in the refrigerator for up to 7 days or in the freezer for up to 3 months (allow to defrost completely in the refrigerator before reheating).

Did you make this recipe?

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Slice of spring frittata on a small white plate

And if you’re looking for any other treats for Mother’s Day this weekend, might I suggest this Berry Citrus Cobbler?

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Sunday 14th of May 2023

recipe looks really good, definitely want to try this! the pods of snap peas are the best part of the pea as long as you haven't got overly mature pea pods. you might need to zip off any tough string along the pod if your peas are an older cultivar.

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