Eight eggs come together with rich coconut milk for a fluffy, tender base that's studded with sautéed red bell pepper and zucchini, their edges caramelized for extra depth. Scallion greens, a hit of ground cumin, and a bit of diced jalapeño bring warmth and brightness to every forkful, while a quick stovetop start followed by a short bake gives you that perfect set-but-jiggly-center texture all the way through. Fresh cilantro scattered over the top and a good squeeze of lime at the table wake up the whole dish with citrusy, herbaceous punch. It's a simple one-skillet breakfast that goes straight from stovetop to oven with minimal cleanup, and it reheats beautifully for busy mornings. This frittata is a great option if you're keeping an eye on added salt, since its flavor comes from real vegetables, citrus, and spice rather than the shaker. Serve it in wedges with extra lime on the side for a bright, satisfying start to the day.
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Preheat the oven to 375°F (190°C). In a mixing bowl, whisk together the eggs, coconut milk, sea salt, and black pepper until the yolks and whites are fully combined and the mixture is uniform in color, about 1 minute. Set aside.
Heat the olive oil in a 10-inch oven-safe skillet over medium heat until shimmering. Add the red bell pepper and zucchini and cook, stirring occasionally, until softened and the edges begin to color, about 6–7 minutes.
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