Eggs whisked with rich coconut milk create a fluffy, tender base for this vibrant skillet frittata, packed with sweet red bell pepper, tender zucchini, and a kick of jalapeño for those who like some heat. Cumin and scallion greens bring warmth and savory depth, while a shower of fresh cilantro and a squeeze of lime at the table keep every bite bright and fresh. The stovetop-to-oven method gives you that perfect set center with lightly golden edges, no flipping or fussing required. It's a colorful, protein-packed way to start the day, and it slices into clean wedges that hold up beautifully for meal prep. This one's a genuinely solid pick for a dairy free breakfast rotation, no asterisks needed.
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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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