Serving sizes are based on adult portions. Here is a guide for children:

Toddler (age 1-4): ¼ adult portion

Young child (age 5-9): ½ adult portion

Older child (age 10-13): ¾ adult portion

Teenagers (14+): 1 adult portion

Some children do have bigger appetites than others. You child’s portion may need to be changed to fit their typical diet if you think the recommended serving sizes are too large or small. We would advise speaking with your dietitian prior to increasing the serving size if your child has struggled to manage potassium or phosphate.

Potato is the main source of carbohydrate, and the value has been provided for those trained in insulin adjustment.

This recipe is low in potassium, when following ingredient quantities and serving sizes, despite including some higher-potassium ingredients, such as potatoes and tomatoes. Using tinned potatoes, which are lower in potassium, helps lower the overall content. It is also low in phosphate, but does contain some, mainly from the eggs and cheese, so if you have been prescribed a phosphate binder, take as directed.

This recipe is a source of protein and is suitable for those advised to eat more protein. If you have been advised to eat less protein, try to eat lower protein dishes at other meals in the day.

For those needing to increase calories in their meals, try adding a drizzle of olive oil, or a flavoured oil, such as garlic or chilli, over the frittata when serving.

This recipe is high in energy, so if trying to reduce calorie intake, use low-fat cottage cheese. Also, try serving it without the dip and add a side salad instead to increase your portions of fruit and vegetables.

Once cooled, this recipe can be stored in an airtight container in the fridge for up to 2 days.

Any mix of vegetables works or just use one vegetable, for example, peas. You could also use courgettes, but sauté them first, before adding the egg in. The frittata is a good source of protein, can be enjoyed hot or cold, and leftovers make a great lunch box filling.