Veggie Frittata - Budget Dinner

Veggie Frittata with Crunchy Carrot & Sunflower Seed Salad

This vibrant veggie frittata with a zesty carrot salad is fresh, filling, and gives holiday-in-Spain vibes without the price tag. It's part of this week's under-$50 meal plan and is proof that budget dinners can be anything but boring. The golden frittata is packed with soft onions, spinach, and crispy potatoes—topped off with a crunchy side salad that brings it all to life.

Serves: 2–3
Prep time: 15 minutes
Cook time: 30 minutes
Total time: 45 minutes
Special Equipment: Oven-proof frying pan or grill (optional)

Let’s learn how to make it

We’re turning simple pantry staples into a dinner that feels a little fancy. Soft, sweet onions and potatoes form the base of this Spanish-style frittata, while spinach adds colour and a bit of bite. Paired with a crunchy carrot and sunflower seed salad, it’s one of those “feel good” meals you’ll want to make again and again.

Ingredients

For the frittata:

• 3–4 potatoes, peeled or scrubbed

• 2 onions

• 4 frozen spinach balls (about 100g)

• 7 eggs

• Salt and pepper

• Oil for cooking

For the salad:

• 3 carrots, grated

• 20g sunflower seeds, toasted

• A drizzle of oil

• A splash of vinegar

• Salt and pepper, to taste

 Method

1. Cook the base:
   Thinly slice the potatoes and onions. Heat a generous drizzle of oil in a large pan and add a pinch of salt. Cook them slowly over low heat, stirring occasionally, until soft and golden (about 15–20 minutes). Watch them carefully so they don’t stick or burn. Once done, remove from heat and let them cool slightly.

2. Prep the filling:
   Defrost the spinach and squeeze out as much liquid as possible. Crack the eggs into a large bowl, season with salt and pepper, and whisk well. Stir in the spinach, then fold through the slightly cooled potatoes and onions.

3. Cook the frittata:
   Heat a little oil in a non-stick frying pan over low heat. Pour in the egg mixture and cook gently for 12–15 minutes, until mostly set. If the top is still a little soft, you can either:

   • Finish it under the grill (if using an oven-proof pan), or

   • Carefully flip the frittata onto a plate and return the soft side to the pan to cook through.

4. Make the salad:
   Toast the sunflower seeds in a dry pan until golden. Combine with grated carrots, a drizzle of oil, splash of vinegar, and season with salt and pepper. Toss well to coat.

5. Serve:
   Slice the warm frittata and serve with a generous handful of the carrot salad on the side.

Chef’s Tip:
This is perfect cold too – any leftovers make a brilliant packed lunch or picnic dish the next day.

Enjoy

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If you are looking for the shopping list to make these 3 budget dinners you can find it here. Plus the other 2 dinners from this shop. Pumpkin Pasta and Mushroom Crepes.