Blackberry Pecan Sweet Frittata
Ahh the sweet delicious breakfast frittata, sister to the equally delicious savory frittata, and the healthier cousin to pancakes, crepes and toast! Low in carbohydrates and high in protein the Blackberry Pecan Sweet Frittata is sure to satisfy all egg lovers and convert a few too!
A sweet fruity frittata puts a nice little twist on a classic breakfast, don’t ya think? Oh and this would make a wonderful addition to your Mother’s Day brunch. And if you ask me, this frittata beats the pants off of other frittatas- it’s prettier, it’s sweet and BERRIES!
Extra berries for me, please. I can never have enough berries in my world.
You’ll feel like you’re eating dessert for breakfast, but with all the health benefits of eggs and berries!
This sweet frittata is loaded with tasty, sweet ingredients. Of course, you can always add a little extra sweetness with maple syrup or whipped cream. Honestly, though, this breakfast was plenty sweet for me.
Switch up your usual breakfast routine with this Blackberry Pecan Sweet Frittata! It’s
Warm
Rich
Comforting
Perfectly sweet
And super satisfying!
Blackberry Pecan Sweet Frittata
Ingredients
- 2 cups blackberries, divided
- 3 tablespoons coconut sugar, divided
- 1 teaspoon vanilla extract
- 6 eggs
- 1/4 cup almond flour or almond meal
- 1 tablespoon coconut oil
- 1/4 cup light ricotta
- 1/4 cup pecan pieces, divided
- 1 teaspoon poppy seeds or chia seeds, optional
Instructions
- Divide the blackberries into two equal parts. With 1 cup of the blackberries, toss in 1 tablespoon coconut sugar. Set aside.
- In a medium mixing bowl, whisk together vanilla extract, eggs, remaining 2 tablespoons of coconut sugar, and almond flour/meal.
- Preheat oven to 450°F. On the stove, melt the coconut oil in a 9 inch round cast iron skillet or other oven proof frying pan over a medium heat. Once pan is fully coated in coconut oil, add the egg mixture to the skillet. Drop the 1 cup of blackberries that were not tossed in sugar over the top of the egg mixture and do the same with 1/2 of the pecan pieces. Evenly dollop ricotta over the egg mixture too.
- Allow egg mixture to cook for about 5 minutes or until the frittata is halfway set. Place in the oven for 5-8 minutes and until the eggs are fully set and slightly browned.
- Remove from the oven, top with the remaining pecans, blackberries and poppy/chia seeds, if using. Serve immediately. Serve with maple syrup, whipped topping or a dusting of powdered sugar, if you like it a little more sweet!
Notes
-Slightly adapted from A Saucy Kitchen.
Did you make this recipe?
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Love sweet breakfasts like the Blackberry Pecan Sweet Frittata? Try a few others from Kim’s Cravings!
Sweet Omelet with Greek Yogurt and Blueberries
Peanut Butter and Jelly Overnight Oatmeal
Blueberry Cheesecake Baked Oatmeal
Something to think about….
Have you ever tried mixing sweet flavors with eggs? Don’t knock it till ya try it!
This looks so amazing, I’m so excited to try it! Can I substitute AP flour for the almond flour/meal?
That should work fine. Hope you love it! 🙂
ahhhh consider this bookmarked. I love your recipes and I’m always looking for fun new ones to true. I’ve been away from home on the road for so long, but I’m so excited to try this when I get home next month.
Thank you so much! Let me know what you think- it’s one of my favorites.
Wee! This looks delicious! Blackberries are one of my absolute favorite foods, and they work so well with eggs, I have found. I love this recipe, and isn’t it just great how berries melt into cooked eggs? They’re so dreamy! 🙂
Kim this looks divine. I have to try!
Thanks so much! Let me know what you think, if you get a chance to give it a try.