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
*Feel free to sub out the blackberries for blueberries or strawberries and use almonds or walnuts instead of pecans. -Slightly adapted from A Saucy Kitchen.