This vibrant skillet frittata is loaded with a colorful mix of red bell pepper, zucchini, and scallions, all sautéed until just tender before a cumin-spiked egg base gets poured over the top. Coconut milk lends the eggs a subtle richness, giving the whole dish a soft, custardy texture once it finishes baking to a golden, set center. A scattering of fresh cilantro and a good squeeze of lime at the table wake up every bite with brightness and a little kick from the optional jalapeño. It's the kind of one-pan breakfast that feels bright and herby rather than heavy, and it reheats beautifully for busy mornings. This one is a great fit for a gluten free breakfast rotation, easy to portion into wedges for grab-and-go meals throughout the 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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