Eggs, coconut milk, olive oil, bell pepper, zucchini, scallions, jalapeño, cumin, cilantro, lime — nothing here fights inflammation, so this frittata checks out cleanly. The vegetables get a real head start in the skillet, softening and browning at the edges before the egg mixture goes in, which builds a deeper flavor base than most one-pan frittatas bother with. A quick stovetop set followed by a short oven finish gives you that classic clean-cut wedge, custardy in the center and never rubbery. Fresh cilantro and a squeeze of lime at the end wake up every bite with brightness that cuts through the richness of the eggs. Add jalapeño if you want heat, skip it if you don't — either way, this is a satisfying, veggie-forward breakfast that fits naturally into an anti-inflammatory routine. It's the kind of dish you can make on a Sunday and eat happily all week.
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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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