Low in carbohydrates and high in protein the Blackberry Pecan Sweet Frittata is sure to satisfy all egg lovers and convert a few too!
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5 from 1 vote
Nutrition Facts
Blackberry Pecan Sweet Frittata
Amount Per Serving (1 g)
Calories 254 Calories from Fat 150
% Daily Value*
Fat 16.7g26%
Saturated Fat 5.6g35%
Cholesterol 229.5mg77%
Sodium 96.4mg4%
Carbohydrates 15.8g5%
Fiber 4.1g17%
Sugar 11.4g13%
Protein 11.4g23%
* Percent Daily Values are based on a 2000 calorie diet.
Servings:5
Blackberry Pecan Sweet Frittata
Prep Time:
10 mins
Cook Time:
10 mins
Total Time:
20 mins
 
Low in carbohydrates and high in protein the Blackberry Pecan Sweet Frittata is sure to satisfy all egg lovers and convert a few too!
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
  1. Divide the blackberries into two equal parts. With 1 cup of the blackberries, toss in 1 tablespoon coconut sugar. Set aside.
  2. In a medium mixing bowl, whisk together vanilla extract, eggs, remaining 2 tablespoons of coconut sugar, and almond flour/meal.
  3. 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.
  4. 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.
  5. 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!
Recipe 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.

Author: Kim Lee
Course: Breakfast

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