Switch up your usual breakfast routine with this strawberry almond sweet frittata! Perfect for breakfast, brunch, or a simple dessert!
Sometimes I worry that I have too many breakfast foods on my blog compared to other meals and then I remember that breakfast food is the best food and you can never have too many breakfast recipes.
Besides, I’m not exactly the type of person to feel like I’m only allowed certain foods at specific times of the day. Nothing beats soup for breakfast on cold winter mornings and fixing a quick meal of eggs and bacon for dinner after a long days work.
Strawberry Almond Sweet Frittata
I saw this recipe for a sweet frittata in the January issue of Eating & Living Gluten Free magazine and I just had to try it. I go through my fair share of eggs on a weekly basis, but somehow it’s never occurred to me to try making a sweet frittata for a change.
The great thing about this recipe is that you only need a small amount of coconut sugar to get the job done. The strawberries do most of the work here and if you’re feeling extra cheeky you can always drizzle on a little extra maple syrup to sweeten it up even more. Of course, if you don’t have any coconut sugar on hand feel free to sub it out for whatever sugar you’ve got in your pantry and you’ll be good to go!
If you’ve never had a sweet frittata before you should really give it a go. I think hell would have to freeze over before I ever get tired of having eggs for breakfast but this recipe makes for a pleasant change from the usual suspects.
Don’t forget to #asaucykitchen on instagram if you make this strawberry almond sweet frittata! We love seeing what you make! You can also post your pictures to our facebook page!
- 2 cups | 250 grams strawberries, hulled 7 divided
- 3 tablespoons coconut sugar, divided
- 1 teaspoon vanilla extract
- 6 eggs
- 1/4 cup | 40 grams almond flour or almond meal
- 1 tablespoon coconut oil
- 1/4 cup | 60 grams firm ricotta Optional*
- small handful almonds, sliced or chopped
- 1 teaspoon poppy seeds
- Divided the strawberries into two parts. Thinly slice half of the strawberries and set aside. Cut the remaining berries in half and sprinkle 1 tablespoon of the coconut sugar over the berries and mix together. Set aside the halved strawberries until the end.
- Add the vanilla extract, eggs, remaining 2 tablespoons of coconut sugar, and almond flour/meal to a medium sized mixing bowl. Whisk until combined and the eggs are slightly fluffy.
- Set your oven to grill/ broil settings (at least 450°F or 230°C). Melt the coconut oil in a 9 inch round cast iron skillet or other oven proof frying pan over a medium heat. Swirl around the melted oil to coat the bottom and sides of your pan and then add the egg mixture to the skillet. Add the thinly sliced strawberries over the top of the egg mixture and top with the ricotta and half of the almonds.
- Still using the stove top, reduce the heat to low and and cook for about 5 minutes or until the frittata is halfway set. Place in the oven under the grill/broiler for another 5-8 minutes or until the eggs and ricotta are just slightly browned.
- Remove from the oven, top with the remaining almonds, halved strawberries and poppy seeds and serve immediately. Serve with additional maple syrup if you like it a little more sweet and enjoy!
PS – Mike made me a cake for my birthday and it was amazing! There were sprinkles and all sorts of deliciousness and in his own words, “It looks like a unicorn threw up all over it”.